Christmas Wreath - Christmas Braided Bread
I am glad to share with you this beautiful Christmas Wreath - Christmas Braided Bread that is a great appetizer idea you can prepare for Christmas this year. It looks quite impressive and appetizing and even though it might look difficult to prepare it is actually quite easy and forgiving. This wreath consists of a simple yeasted dough, filled especially for Christmas with a green, white and red filling. Therefore, I chose a spinach pesto, cheddar cheese and red pepper for the filling but feel free to use whatever fresh herbs you like best for the pesto, like basil or parsley, different types of cheese and for a a more spiced appetizer sprinkle with red chili pepper flakes.
To print the recipe check the full recipe on my blog:
#christmaswreath #christmasbraidedbread #christmasappetizer
0:00 - Intro
0:37 - Preparing the dough
1:57 - Spinach pesto
2:58 - Rolling the dough
3:44 - Filling the roll
5:05 - Cut in half lengthwise
5:24 - Braid the two pieces of dough
5:42 - Shape into a wreath
6:11 - Baking time
6:19 - Enjoying the wreath
Ingredients
For the dough
2 1/4 cups (280g) all-purpose flour
3/4 tsp (4g) salt
3/4 cup (180ml) lukewarm milk, divided
2 tsp (6g) active dry yeast
1 tsp (5g) sugar
2 tbsp (30g) butter, melted
1 egg yolk
Spinach Pesto
1.5 oz (40g) fresh spinach leaves (basil or parsley are good too)
1 garlic clove, minced
2 tbsp (20g) walnuts
1 tbsp (15ml) lemon juice
1/4 cup (20g) Parmesan cheese, grated
Pinch of salt
2 tbsp (30g) olive oil
For the filling
1 cup (100g) cheddar cheese, grated
1 red pepper, finely chopped
For brushing
1 egg white
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Cranberry Christmas Cake
Here is a great holiday cake that bakes and eats like a brownie. Make your next holiday season special with our Famous Cranberry Christmas Cake.
Gingerbread bundt cake with cranberry sauce (Mjuk pepparkaka) ????????
This is an adapted version of a popular Swedish Christmas cake which deserves to be made all year round and not just for the festive season! Here, I have used cranberry sauce instead of the traditional lingonberry jam, which nevertheless makes a good substitute if the latter is not easily available. It’s worth a try!
Serves: 10 - 12
Ingredients:
75g vegetable butter/spread/margarine, plus extra for greasing
100ml unsweetened soya milk
3 free-range eggs
180g golden caster sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
125g cranberry sauce
2 tsp baking powder
250g plain flour
icing sugar, to decorate
Method:
1. Preheat oven to 180C / 160C fan oven / mark 4. Grease a 20cm bundt cake tin and dust with flour.
2. Melt the butter in a small saucepan over a low heat. Add the milk and when warmed at room temperature remove from the heat.
3. Using an electric hand mixer, beat the eggs and sugar for 3 minutes until pale and fluffy, then sift the cinnamon, cloves, ginger and baking powder over the mixture and stir in gently. Add the cranberry sauce and combine well.
4. Alternately, fold in the flour and the butter mixture; sift about a third of the flour over the egg mixture, and fold in gently. Then, stir in half of the butter, and then another third of the flour. Add the rest of the butter, and finish with the remaining flour, always mixing the ingredients throughout this stage carefully until you achieve a smooth, lump-free batter.
5. Fill the tin with batter and then tap the pan on the counter a few times to help release any air bubbles. Put the pan in the oven and bake for about 30 to 35 minutes. After this time, check if the cake is baked; insert a skewer into the centre of the cake and if it comes out clean, the cake is done.
6. Let the cake cool in the tin for about 5 to 10 minutes. To remove the cake from the tin, place a large plate on top of it and flip both at the same time. Shake the tin gently, so that the cake falls onto the plate. Lift the tin, and carefully transfer the cake to a wire rack to cool down completely.
7. Once cooled, dust the cake with icing sugar using a fine mesh sifter and then transfer it onto a serving plate.
Recipe adapted from: Nu är det jul igen [redaktör och grafisk form: Göran Jönsson] Malmö Bra Böcker AB, 2007, ISBN 9789170026867.
#cake #Swedish #gingerbread
Sparkling Cranberry White Chocolate Cake
This Sparkling Cranberry White Chocolate Cake is as delicious as it is beautiful!! The tartness of the berries balances the sweetness of the cake!!#satisfying #yummy #asmr #cranberry #whitechocolate#christmas#cake
RECIPE:
Sparkling Cranberry White Chocolate Cake
· Prep Time: 1 hour
· Cook Time: 40 minutes
· Total Time: 1 hour 40 minutes
· Yield: 12-14 Servings
·
· Description
This Sparkling Cranberry White Chocolate Cake recipe is a new Christmas fav! The cake is incredibly moist & flavorful with colorful sparkling cranberries.
Ingredients
SPARKLING CRANBERRIES
· 2 cups fresh cranberries
· 1 1/2 cups (310g) sugar, divided
· 1 cup (240ml) water
CRANBERRY CAKE
· 3 1/3 cups (433g) all purpose flour
· 2 cups (414g) sugar
· 2 1/2 tsp baking powder
· 1 1/2 cups (336g) salted butter (340g), room temperature
· 3 eggs
· 2 tbsp vanilla extract
· 1 cup (240ml) sour cream
· 1 cup (240ml) milk
· 3 cups fresh cranberries
WHITE CHOCOLATE ICING
· 12 oz white chocolate chips
· 3/4 cup (180ml) heavy whipping cream
· 3/4 cup (168g) butter, room temperature
· 8–9 cups (920-1035g) powdered sugar
Instructions
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.
CRANBERRY CAKE:
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
WHITE CHOCOLATE ICING:
1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
TO PUT THE CAKE TOGETHER:
1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.
·
lifeloveandsugar.com
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS
Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Brie & Cranberry Pastry Wreath | Good Life Recipe
Happy Cooking With Good Life Recipe
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CHRISTMAS WREATH BREAD | Butter Cinnamon | Cranberry and White Chocolate | Holiday Baking Recipes
Today I want to show you how to make Christmas Wreath Bread. We’ll make sweet yeast dough and two different fillings. This soft and fragrant wreath bread is a great way to start a holiday morning or to make it as a gift for your loved ones.
CHRISTMAS WREATH BREAD Printable Recipe –
INGREDIENTS FOR THE DOUGH:
200 ml warm milk
7g dry active yeast
100g sugar
2 eggs
70g melted butter
2 eggs at room temperature
¼ tsp salt
550-600g sifted flour
1 egg + 1 tbsp milk for the egg brush
INGREDIENTS FOR THE FIRST FILLING:
30g melted butter
80g sugar
1 tsp ground cinnamon
INGREDIENTS FOR THE SECOND FILLING:
30g melted butter
60g chopped white chocolate
60g dry cranberries
zest of 1 orange
NOTES:
The milk should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast.
Eat them fresh or bake the wreath breads up to 2 days ahead of time, cool them completely, then wrap tightly in foil and store at room temperature. Re-heat the bread at 350°F for about 10 minutes.
--LINKS—
--Stand Mixer (Amazon):
-- Baking Sheet (Amazon):
-- Teflon Sheet (Amazon):
-- CHRISTMAS WREATH BREAD --
To make this Christmas Wreath Bread watch my video all the way through and follow the recipe for great results!
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