Grandma's Danish Wreath At Home.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 10-12
  • 10g/¼oz active dried yeast
  • 175ml/6floz/¾ cup lukewarm milk
  • 50g/2oz/¼ cup caster (superfine) sugar
  • 450g/1lb/4 cups strong white bread flour
  • 2.5ml/½ tsp salt
  • 2.5ml/½ tsp vanilla extract
  • 1 egg, beaten
  • 225g/8oz/1 cup blocks unsalted (sweet) butter
  • 1 egg yolk beaten with 10ml/2 tsp water, for glazing
  • 115g/4oz/1 cup icing (confectioners') sugar
  • 15-30ml/1-2 tablespoon water
  • Chopped pecan nuts or walnuts, for sprinkling
FOR THE FILLING
  • 200g/7oz/scant 1 cup soft dark brown sugar
  • 5ml/1 tsp ground cinnamon
  • 50g/2oz/⅓ cup pecan nuts or walnuts, toasted and chopped.

STEPS: 

  1. Combine the yeast, milk and 2.5ml/ ½ tsp of the sugar. Stir and leave for 15 minutes to dissolve.
  2. Combine the flour, sugar and salt. Make a well in the centre and add the yeast mixture, vanilla and egg. Stir until a rough dough is formed.
  3. Transfer to a floured surface and knead until smooth and elastic. Wrap and chill for 15 minutes.
  4. Meanwhile, place the butter between two sheets of baking parchment. With a rolling pin, flatten to form two 15 x 10cm/6 x 4in rectangles. Set aside.
  5. Roll out the dough to a 30 x 20cm/12 x 8in rectangle. Place one butter rectangle in the centre. Fold the bottom third of dough over the butter and seal the edge. Place the other butter rectangle on top and cover with the top third of the dough.
  6. Turn the dough so the shorter side faces you. Roll into a 30 x 20cm/ 12 x 8in rectangle. Fold into thirds, and indent one edge with your finger to indicate the first turn. Wrap in clear film (plastic wrap) and chill for 30 minutes.
  7. Repeat two more times; rolling, folding, marking and chilling between each turn. After the third fold chill for 1-2 hours, or longer.
  8. Grease a large baking sheet. In a bowl, stir together all the filling ingredients until blended.
  9. Roll out the dough to a 62 x 15cm/ 25 x 6in strip. Spread over the filling leaving a 1cm/½in border.
  10. Roll up the dough lengthways into a cylinder. Place on the baking sheet and form into a circle, pinching the edges together to seal. Cover with an inverted bowl and leave in a warm place to rise for 45 minutes.
  11. Preheat the oven to 200°C/ 400°F/Gas 6. Slash the top every 5cm/2in, cutting about 1cm/½in deep. Brush with the egg glaze. Bake until golden, 35-40 minutes. Cool on a rack. To serve, mix the icing sugar and water, then drizzle over the wreath. Sprinkle with the pecan nuts or walnuts.

VARIATION 

For a different filling, substitute 3 tart apples, peeled and grated, the grated rind of 1 lemon, 15ml/1 tablespoon lemon juice, 2.5ml/½ tsp ground cinnamon, 45ml/3 tablespoon sugar, 35g/1¼oz/1¼ tablespoon currants, and 25g/1oz/2 tablespoon chopped walnuts. Combine well and use as described.