Looking for a surprising recipe for breakfast or the upcoming brunch? This bread wreath with carrot, gingerbread, and fig jam is a delicious sweet bread recipe. With its crispy crust and soft, sweet filling, it's a real treat!
While we often go for a delicious dinner at Christmas, at Easter, it is usually a delightful brunch. It always includes beautiful sandwiches, a tasty egg dish, and something with chocolate (there is always a good reason for chocolate).
This sweet bread will be on our brunch table this year. Its delicious taste is a combination of the lovely, fresh taste of the carrot, the warm spiciness of the speculaas spice mix, and the sticky fig jam.
Even though braided bread seems like a lot of work, this bread proves that it isn't. It is very easy to make and also great fun to knead and braid with children—an actual family activity. So, if you fancy delicious bread, then this sweet bread wreath with carrot, gingerbread, and fig jam is an absolute tip!
What do you need?
- In this case, you use white bread mix from the store, which you make into a dough. Then, all you have to do is season it—nice and easy!
Top Tip
Make this bread wreath a few days/weeks before you need it, and freeze it immediately after cooling. Remove it from the freezer the night before and warm it in an oven at 320 °F (160 °C) for 10 minutes. Serve immediately!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
Bread dough
- 4 cups white bread mix
- ¼ stick butter room temperature
- 1¼ cup water lukewarm
Dough 1: carrot and ginger
- 1 carrot grated
- 1 teaspoon ground ginger
Dough 2: speculaas, walnut and currants
- 1 teaspoon speculaas spice mix
- ⅓ cup walnuts finely chopped
- ⅓ cup currants soak for 10 minutes in hot water, then pat dry
Dough 3: figs and cashews
- 2 tablespoons fig jam
- ¼ cup 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.4 cups white bread mix, ¼ stick butter, 1¼ cup water
- Let the dough rest for 30 minutes, then divide it into three equal parts.
- Preheat the oven to
440 °F or 390 °F
Dough 1: carrot and ginger
- Mix the grated carrot and ginger powder into the first dough and knead well.1 carrot, 1 teaspoon ground ginger
- 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 speculaas spice mix, currants, and walnuts into the second dough.1 teaspoon speculaas spice mix, ⅓ cup walnuts, ⅓ cup currants
- Grease a bowl and put the dough in it.
- Cover with plastic wrap and let rise for 30 minutes.
Dough 3: figs and cashew nuts
- Spoon the fig jam and cashew nuts on dough three and knead well.2 tablespoons fig jam, ¼ cup cashew nuts
- Place the dough in a greased bowl and cover with plastic wrap.
- Let rise for 30 minutes.
Make a wreath and finish.
- Grease a baking tray with oil.
- Take one of the doughs and form an approximately 1-inch (2 cm) thick strand. Repeat that for all three doughs.
- Braid the dough together and form a wreath. Press the ends firmly. Lay the dough on the baking tray.
- Let the dough rest for another 15 minutes.
- Brush the dough with the beaten egg.1 egg
- Bake the bread in the oven for 25 minutes until it is done.
Notes
- Room temperature: Store the loaves in a closed box for two days.
- Freezer: Let the bread cool and freeze for up to a month. Allow to thaw at room temperature.
- Tip: Has your bread been lying around for a while, or has it been frozen? Baste with some water and bake for 10 minutes at 320 °F (160 °C) in a preheated oven. The bread will be wonderfully crispy and fresh again.
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