Raspberry Cardamom Snowflake Pull Apart Wreath
By Tested and perfected in the Sur la Table kitchen
Raspberry Cardamom Snowflake Pull Apart Wreath
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes a 10-inch wreath
- Dough:
- 1 ¼ cup warm water (110° to 115°F)
- 1 tablespoon instant yeast, such as Saf
- 1 teaspoon granulated sugar
- 3 eggs
- 1 tablespoon honey
- 4 tablespoons unsalted butter, melted and cooled
- 4 ½ cups unbleached all-purpose flour plus more if needed
- 1 tablespoon sea salt
- 1 teaspoon ground cardamom
- 1 teaspoon vegetable oil
- Egg wash
- Raspberry filling:
- 1 cup raspberry jam
- ½ teaspoon ground cardamom
- Zest from ½ lemon
- Glaze:
- ½ cup heavy cream
- Zest from ½ lemon
- 1 teaspoon lemon juice
- ½ cup confectioners’ sugar
- Confectioners’ sugar for dusting (optional)
To prepare the dough: Place the warm water in a small bowl with the sugar; sprinkle yeast over the water, cover with plastic wrap, and let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.
To a small bowl, add eggs, honey and butter, whisking eggs to combine. Add the bloomed yeast water mixture.
In a stand mixer fitted with a dough hook, combine the flour, salt and cardamom and mix briefly to combine. Turn the mixer on low speed, add the yeast mixture, and mix to combine. Knead the dough until smooth and elastic, about 5 minutes until the dough comes together and pulls away from the side of the bowl. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes. If the dough is sticky add an additional ½ cup of flour.
Remove dough from mixing bowl and form into a smooth ball. Grease a large bowl with vegetable oil and add the dough to the bowl, cover with plastic wrap and let rise at room temperature for about 1 to 1 ½ hours, or until doubled in bulk.
To make the filling: Whisk together all ingredients until combined. Set aside.
To shape the wreath: Line a ½ sheet pan with parchment paper. Lightly flour your bench and punch down your dough. Cut the dough evenly into 4 pieces and form each piece into a ball. With a rolling pin, roll each piece into a 10 inch circle. Place 1 circle on the parchment lined sheet pan and spread with 1/3 of the filling, leaving a ½" border. Repeat with 2 more layers and remaining filling. Top with the 4th dough round.
Place a 2" wide drinking glass or round cutter in the center of your dough as a guide. Using a sharp knife cut the dough into 4 equal triangles. Do not cut through the center. Cut each triangle into 4 equal pieces for a total of 16 triangles. Remove the glass or round cutter. Lift the edges of 2 adjacent wedges and twist them away from each other twice. Pinch the ends together to seal. Repeat with remaining wedges.
Cover the shaped wreath with greased plastic wrap and let rise 45 minutes.
Preheat oven to 350°F.
To prepare the glaze: Whisk together all ingredients until smooth. Set aside.
Remove plastic wrap from wreath and brush the entire surface with egg wash. Bake for 15 minutes and rotate back to front. Bake for an additional 15 minutes until golden brown.
Let wreath cool 5 minutes and pour glaze over the entire wreath or dust with confectioner’s sugar. Serve warm or at room temperature.
To a small bowl, add eggs, honey and butter, whisking eggs to combine. Add the bloomed yeast water mixture.
In a stand mixer fitted with a dough hook, combine the flour, salt and cardamom and mix briefly to combine. Turn the mixer on low speed, add the yeast mixture, and mix to combine. Knead the dough until smooth and elastic, about 5 minutes until the dough comes together and pulls away from the side of the bowl. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes. If the dough is sticky add an additional ½ cup of flour.
Remove dough from mixing bowl and form into a smooth ball. Grease a large bowl with vegetable oil and add the dough to the bowl, cover with plastic wrap and let rise at room temperature for about 1 to 1 ½ hours, or until doubled in bulk.
To make the filling: Whisk together all ingredients until combined. Set aside.
To shape the wreath: Line a ½ sheet pan with parchment paper. Lightly flour your bench and punch down your dough. Cut the dough evenly into 4 pieces and form each piece into a ball. With a rolling pin, roll each piece into a 10 inch circle. Place 1 circle on the parchment lined sheet pan and spread with 1/3 of the filling, leaving a ½" border. Repeat with 2 more layers and remaining filling. Top with the 4th dough round.
Place a 2" wide drinking glass or round cutter in the center of your dough as a guide. Using a sharp knife cut the dough into 4 equal triangles. Do not cut through the center. Cut each triangle into 4 equal pieces for a total of 16 triangles. Remove the glass or round cutter. Lift the edges of 2 adjacent wedges and twist them away from each other twice. Pinch the ends together to seal. Repeat with remaining wedges.
Cover the shaped wreath with greased plastic wrap and let rise 45 minutes.
Preheat oven to 350°F.
To prepare the glaze: Whisk together all ingredients until smooth. Set aside.
Remove plastic wrap from wreath and brush the entire surface with egg wash. Bake for 15 minutes and rotate back to front. Bake for an additional 15 minutes until golden brown.
Let wreath cool 5 minutes and pour glaze over the entire wreath or dust with confectioner’s sugar. Serve warm or at room temperature.