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Wreath Bread
J U LY 2 5 , 2 0 2 3 • JESSICALEE

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Ingredients

Dough

350g bread Aour

3g salt

43g granulated sugar

15g milk powder

4g instant yeast

35g eggs

225g milk cold

45g unsalted butter

Filling

76g coconut Aakes

31g milk powder

42g confectioners’ sugar

31g unsalted butter melted

1 egg

Steps:

1. Pour bread Aour, salt, sugar, and milk powder,

instant yeast, eggs and milk into the stand mixer
bowl, beat in medium high speed until forms a dough
ball. Add in 45g unsalted butter; continue to beat
until well combined. Let rest for 10 minutes (cover
with plastic wrap).
2. Divide the dough ball into 6. Roll into small balls
and let rest for 25 minutes.
3. In a clean bowl, mix well coconut Aakes, milk
powder, sugar, melted butter and 1 egg.
4. Knead and roll each dough ball Aat, spread the
coconut Aakes mixture on it, roll it up, and roll into a
longer slightly thinner log. Slice the log in half
lengthwise. Braiding the two pieces from one end
then the other, pinch the ends together to form a
wreath. Let rest until 1.5 times bigger.
5. Preheat the oven to 175℃(347℉) and line the
baking tray with baking mat or parchment paper.
6. Brush the wreath with egg wash and sprinkle with
some almond Aakes. Send into the oven to bake for
20 minutes or until turns golden brown.

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