One loaf of bread, three flavors. And yet still very easy to make. A tasty recipe for every brunch, for example Easter brunch this weekend.
Where we often go for a delicious dinner at Christmas, mostly I choose a delicious brunch at Easter. With nice sandwiches, a delicious egg dish and something with chocolate (chocolate is always a good reason to think of). Because of my allergy, I can't just eat all the special breads, so I often make them myself. And when you finally have your bread in front of you, homemade is also extra special.
Three types of sweet
bread wreath
For example, I made this sweet bread in the shape of a wreath with three different types of dough. First I made a basic white bread dough and divided it into three. I mixed the first bowl of dough with currants and ginger powder. A nice orange tint in the final dough as a result. I mixed the second piece of dough with currants, gingerbread spices and walnuts. That way you get a light brown dough. The last dough was kneaded with fig jam and ground cashews.
By rolling out all the doughs after sufficient ripening time in long strings, then braiding them and forming them into a wreath, the final dough was created.
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But I see you thinking now, it will not be Easter until a week later, then that bread is no longer good to eat. You are absolutely right. That's why I freeze the bread immediately after baking and cooling. The evening before Easter I get it out of the freezer and on Easter brunch it's ready to be eaten. I often heat it for 10 minutes in the oven, so that the butter melts nicely on this bread (but yes that's a personal preference, you can also eat it cold).
And now it may sound like a very elaborate recipe, it is certainly not more difficult than baking a normal loaf of bread, so don't let that stop you.
It's a good taste!
Recipe: Three dough sweet
bread wreath
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Three dough sweet bread wreath
Ingredients
Bread dough
- 500 grams white bread mix
- 25 grams butter room temperature
- 300 ml water lukewarm
Dough 1 carrot - ginger
- 1 carrot grated
- 1 teaspoon ground ginger
Dough 2 speculaas - walnut and currants
- 1 teaspoon gingerbread spices
- 30 grams walnuts finely chopped
- 50 grams currants soak for 10 minutes in hot water, then pat dry
Dough 3 figs - cashew nuts
- 2 tablespoons fig jam
- 30 grams cashew nuts finely chopped
Finish bread
- 1 egg size s, beaten
Ingredients you need per step are listed below the step in Italic
Instructions
Bread dough
- In a bowl, knead the bread mix with the water and butter to form a dough in about 10 minutes.
- Let the dough rest for 30 minutes and then divide into three equal parts.
- Preheat the oven to 225 degrees Celsius.
Dough 1 carrot - ginger
- Mix the grated carrot and ginger powder into the first dough and knead well.
- Grease a bowl and put the dough in it.
- Cover with plastic wrap and let rise in a warm place for 30 minutes.
Dough 2 speculaas - walnut and currants
- Knead the gingerbread spices and walnut into the second dough.
- Grease a bowl and put the dough in it.
- Cover with plastic wrap and let rise for 30 minutes.
Dough 3 figs - cashew nuts
- Spoon the fig jam and cashew nuts on dough 3 and knead well.
- Place the dough in a greased bowl and cover with plastic wrap.
- Let rise for 30 minutes.
Make wreath and finish
- Grease a baking tray with oil.
- Take one of the doughs and form a strand of approximately 2 cm thick. Repeat that for all three doughs.
- Braid the dough together and form a wreath. Press the end firmly. Lay the dough on the baking tray.
- Let the dough rest for another 15 minutes.
- Brush the dough with the beaten egg.
- Bake the bread in the oven in 25 minutes until it is done.
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