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 delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
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.
Nutrition
Leave a Reply