Carrot, Fig, and Walnuts Sweet Bread Wreath
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!
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
1. Glaze: After baking, you can also make a glaze and drizzle it over the top for an extra sweet layer. Mix 1 cup (125 grams) of confectioner's sugar with a tablespoon of water and a teaspoon of lemon juice to make a smooth glaze.
2. Fillings: Vary in fillings. Use dried fruit such as apricots or dates. Other nuts such as almonds or pecans. Or spices such as nutmeg, cardamom, and cinnamon.
3. Storage
- 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
Calories: 209kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 29mg | Fiber: 2g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 1mg | Iron: 2mg
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