23 Dec 2008

Yule Wreath

To me, Christmas is the most wonderful time of the year. Full of plans and ideas, I'm always lacking in time. Why are there just 24 hours in a day when I need more? Besides decorating the tree and the house, baking bread and doing the shoppings for the Christmasdiner, I want to sit on the couch with a book and a big mug with warm chocolate. There never seems enough time for doing all those things I long for these days.

Just at such a moment Lynn announced a new challenge of the Bread Baking Babes; the Yule Wreath. To me, a wreath sounds more like that mole on the witches nose but alah..............why not give it a try. Just a good moment to use the mincemeat I made last year.

I've to admit, the dough was very 'obedient' and the rising time wasn't to long for such a rich dough (1,5 hour). Rolling out the dough, I made a part of it to thin so there came some cracks in it. Nevertheless, it wasn't a very difficult challenge and I'm looking forward to make a savoury one with pesto, olives and cheese in it. Mouthwatering.

  • 475 grams all purpose flour
  • 1,5 tsp. instant yeast
  • 240 ml. milk; lukewarm
  • 1/4 cup sugar
  • 60 grams unsalted butter
  • 1 egg
  • 1/2 tsp. cardamom


  • Mincemeat
In a large bowl; combine 2 cups of the all-purpose flour, sugar, yeast, cardamon, butter, egg and the milk. Mix it till it's a smooth dough and add the rest of the flour.

Knead the dough in 5 minutes till a nice not-sticky dough. For this, I've used my kitchenaid and that worked out very well. Place the dough in a greased bowl and let it rise till it's doubled in size. That will take about 1 to 1,5 hour.

Take the dough out of the bowl and push the air out of it; flatten it and roll it into a rectangle of 15 x 9 inches. I've made mine to big and that's why the dough was to thin a several places!

Spread the filling over the dough to 1/4 inch at the edges. Roll up very tightly and pinch the edge into the roll to seal the dough. Stretch the roll to make it even. Seal the edges down and lay it into a circle on a greased cookie sheet. Pinch the edges together to close the circle.

Use the scissors or a knife to make every 1-inch a cut, 2/3 of the way through the ring. Turn each section on it's side so you can see the innerside. For this, I used my doughscraper. Cover it with greased plastic and let is rise again until doubled in size. Depending on the temperature of the room, this will take about 40 - 60 minutes.

Till the end of the risingtime you can preheat the oven to 350 dgr. F. (180 dgr. C.) and bake the Yule until golden brown in 25 - 30 minutes. Let it cool down on a wire rack and decorate it with icing if you like.

Thanks Lynn, had a lot of fun!!!!


Lien said...

Wow Marjoke, you are quick!! SO glad you could find the time to bake this! The mincemeat is really tasty isn't it. Looks fantastic! Thanks for baking with us.

MyKitchenInHalfCups said...

Fantastic! You must have fast yeast!
Really beautiful yeast. I knew when Lien made hers with mincemeat I wanted to also.
Yours is so gorgeous. So wonderful that you could bake with us.

Cookie baker Lynn said...

Beautiful wreath! The mincemeat filling looks like a great choice. I'm so glad you found the time to bake this. Merry Christmas!

Baking Soda said...

Wow! You deserve an extra hour on the couch with that mug and a wonderful book (go on, have some extra whipped cream on top!)

Gorgeous wreath, thanks for baking with us! Merry Christmas to you and your loved ones!