Christmas garlands have a special and beautiful meaning. The garland represents life, and the circular garland has no beginning and no end, symbolizing the endless life of everything in the universe.
Taking the shape of a Christmas wreath, this treasure cinnamon garland bread is covered with colorful dried fruits on a dough sprinkled with cinnamon sugar powder, and the aroma is striking and the taste is intense, rolling happiness and sweetness into the garland without ending. Decorating the festive table with such a bread garland could not be better
Mix the ingredients in the bread dough and knead the dough according to the usual method of making the sweet bread dough until it can pull out a slightly ductile film
Place the kneaded dough in a warm, moist place for the first fermentation until the dough is twice as large, dip your fingers in the dry powder and gently poke the dough without rebounding or collapsing
Prepare the filling when fermenting the dough:
Rinse the dried apricots with water and cut into small pieces of 5mm to 1 cm square, mix with the raisins into a small bowl, pour in the rum to completely submerge the dried fruit, cover the plastic wrap and put it in the microwave for 90 seconds before taking it out and cooling
Cinnamon powder, white sugar and brown sugar are mixed to make cinnamon sugar
Crush the walnuts
Remove the dough from one fermentation, gently press the dough, slightly vent, cover with a damp towel or plastic wrap and leave for 15 minutes
Apply a thin layer of oil to the panel (outside the portion) and roll out the dough into rectangular pieces 20 cm wide and 40 cm long
After applying 10 grams of melted butter evenly on the dough sheet, sprinkle evenly with cinnamon sugar, drain the liquid raisins and dried apricots and broken walnuts, leaving a part of the bottom opening uncoored and thinning
Roll the dough up into a long cylinder from top to bottom, pinch tightly, and gently knead the dough to make the cylinder thick and thin, gently pressing the rolled cylinder
Cut the dough into cylinders longitudinally, taking care not to cut off one end of the dough
The two strands of dough are cross-twisted into a twist shape, the end is connected to form a ring, the interface is pressed, and the final fermentation is carried out in a warm and humid place
After the dough has been fermented to twice as large, brush the surface with egg mixture and bake in a preheated oven at 180°C for about 25 minutes until golden brown
The baked bread can be coated with a variety of dried fruits and nuts dipped in caramel and glued to the bread for surface decoration. Put the sugar in a frying pan and heat it over medium-low heat until it is browned yellow, then turn it to a low heat, and then use it to dip various decorative dried fruits to stick to the bread, fast, you can put a small bowl of water on the side, feel that the caramel is going to dry, add a little water to dilute
1. When rolling up the dough, it is best to roll it tightly, and it will look better to roll several layers
2. After rolling the dough into a cylinder and closing the mouth, we must pay attention to rubbing it evenly and pressing it flat, otherwise it is easy to scatter
3. When baking at the end, please adjust according to the specific situation of your own oven, my oven has 5 layers, you need to put it in the middle and lower layers, otherwise the top coloring will be too heavy.
4. If you can't use so much caramel for decoration, you can also put some nuts down to make amber nut candy.