Danish Wreath Recipe

5 ml

175 ml

50 g

450 g

2.5 ml

2.5 ml

1

2 x 115 g

1

115 g

For the filling

200 g

5 ml

50 g

Easy blend dried yeast

Milk

Sugar

Strong white flour

Salt

Vanilla

Egg, beaten

Unsalted butter

Egg yolk beaten with 2 tsp water

Icing sugar

Dark brown sugar

Ground cinnamon

Walnuts or pecans, plus extra

• Mix the yeast, milk and 2.5 ml of the sugar. Leave for 15 minutes to dissolve. Mix the flour, sugar and salt. Make a well, add the yeast, vanilla and egg to make a rough dough. Knead until smooth, wrap and chill.
• Roll the butter to form two 15 x 10cm rectangles. Roll the dough to a 30 x 20cm rectangle. Place on butter rectangle in the center. Fold the bottom third of dough over and seal the edge. Place the other butter rectangle on top and cover with the top third of the dough.
• Roll the dough into 30 x 20 cm rectangle. Fold into thirds. Wrap and chill for 30 minutes. Repeat twice more. After the third fold, chill for 1-2 hours. Grease a baking sheet.
• Roll out the dough to a 63 x 15cm strip. Mix the filling ingredients and spread over, leaving a 1cm edge. Roll the dough into a cylinder, place on the sheet in a circle and seal the edges. Cover and leave to rise for 45 minutes.
• Preheat the oven to 200^oC / 400^oF / Gas 6. Slash the top every 5cm, cutting 1cm deep. Brush with the egg and milk. Bake for 35 - 40 minutes until golden. Cool. To serve, mix the icing sugar with some water, then drizzle over the wreath. Sprinkle with some nuts.