FESTIVE WREATH

Potrebno je:
Za testo:
420 gr mekog brašna
320 ml mlakog mleka
50 gr omekšalog maslaca
1 kašika žutog šećera
3 kašičice suvog kvasca
1 1/2 kašičica soli
1 1/2 kašičica mešavine začina za medenjake
Za fil:
50 gr omekšalog maslaca
45 gr brašna
2 kašike žutog šećera
1 kašičica vanile
60 gr grubo mrvljenih lešnika (ili badema)
100 gr suvog voća po izboru

Penasto umutiti maslac, šećer i mešavinu začina, dodati par kašika brašna, suvi kvasac i mleko, pa dobro sjediniti mikserom.
Polako dodavati brašno i mesiti rukom (ili mikserom za kukom za testo), dok se ne dobije mekano testo koje se ne lepi za ruke.
Prebaciti testo na pobrašnjenu površinu i nastaviti sa mešenjem još nekih 10ak minuta, pa ostaviti testo da raste 45 minuta (do sat vremena).
Za fil, penasto umutiti maslac, šećer i vanilu, a lešnike grubo naseckati (ili smrviti oklagijom).
Testo kratko premesiti, razviti u oblik pravougaonika, pa ravnomerno namazati umućenim maslacem.
Pomešati suvo grožđe i lešnike, pa ravnomerno naneti preko maslaca.

Uviti čvrsto u rolat, pa ga preseći po dužini, vodeći računa da krajevi ne budu presečeni.
Uviti testo (kao kada bi se cedila krpa), spojiti krajeve i ostaviti da raste još nekih sat vremena.
Pred samo pečenje, venac premazati mlekom (ili umućenim jajetom) i ubaciti u unapred zagrejanu rernu, na 200˚C i peći 20-30 minuta (moj se pekao tačno 22 minuta).
Ostaviti da se malo prohladi, pa glazirati po želji i služiti uz čaj ili mleko.
Recept je isproban u okviru ovomesečnog kruga Fresh From The Oven, međunarodne igre za food blogere.

This month's Fresh From The Oven challenge was to make a Festive wreath.
I couldn't find glacé cherries anywherem so I had to improvise with raisins and dried cranberries.
Also, I used hazelnuts instead of almonds. :)
The dough was great; soft, pliable and very aromatic - spices, combined with warm milk and vanilla gave it a truly great, very wintery vibe. :)
I had a bit of a problem with the twisting of the dough, but it wasn't all that bad, I managed to twist it and make a wreath. :)

FESTIVE WREATH
You will need:
For the dough:
420 grams standard plain flour (not bread flour)
320 ml lukewarm milk
50 grams softened butter
1 tablespoon sugar
3 teaspoons dried yeast
1 1/2 teaspoon salt
1 1/2 teaspoon ground mixed spice
For the filling:
50 grams softened butter
45 grams plain flour
2 tablespoons sugar
1 teaspoon vanilla extract
60 grams roughly crushed hazelnuts
100 grams dried fruit
For the dough, if you're making the dough in a bread maker then follow the instructions for the machine and add the ingredients in the order that they instruct you to.
If you're making the dough either by hand or in a stand mixer, start by beating together the softened butter and sugar (I used light brown sugar), along with the mixed spice.
Then add the dried yeast, a few tablespoons of flour and the milk and combine well.
Add the rest of the flour gradually and knead until you get a dough just firm enough to knead and not stick to your hands.
Turn the dough out on a floured surface and continue kneading by hand (or knead using a mixer), for about 7–10 minutes until the dough forms a soft ball that springs back when lightly pressed.
Turn the dough in a greased bowl, cover with clingfilm and leave to rise for about 45 minutes in a warm place.
Near the end of the proving time make the filling so that it's ready to use as soon as the dough has proved.
For the filling, beat together the softened butter, sugar, vanilla and flour to make a paste and then fold in the fruit and nuts.
Knead the dough for about a minute and then roll out in a large rectangle shape on a well floured surface. Spread the filling over the dough and then roll it up, starting from the longest side.
Using a sharp knife slice the roll in half lengthwise. Put the dough onto a baking sheet lined with non-stick baking parchment. Twist the two halves lightly together, cut sides out, and form into a ring. Pinch the ends together to seal the wreath.
Leave the wreath to prove again for about an hour or until the dough has doubled in size and then glaze with lightly beaten egg or milk.
Bake at 200˚C (gas mark 6) for 20 - 30 minutes or until lightly browned and cooked through (mine was exactly 22 minutes in the oven).
Once you've made the wreath you can drizzle it with vanilla or lemon icing, white chocolate, milk/dark chocolate or whatever glaze you like.
Decorate as desired and serve with tea or milk.