1 ¼ C warm water (110⁰ to 115⁰ F)
1 T instant yeast
1 t granulated sugar
1 T honey
4 T unsalted butter, melted and cooled
4 ½ C unbleached all-purpose flour, plus more if needed
1 T sea salt
1 t ground cardamon
1 t vegetable oil
1 C raspberry jam, ½ t ground cardamon, zest from ½ lemon
Coarse-grained sparkling white sugar, (or wait until baked to dust with confectioners’ sugar) (optional)
To prepare dough: Place 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.
In a small bowl, add eggs, honey, and butter. Whisk to combine. Add the bloomed yeast mixture.
In a stand mixer, fitted with a dough hook, combine flour, salt, and cardamon, mix to combine. With mixer on low, add the yeast mixture. Knead dough until smooth and dough pulls away from sides, about 5 minutes. Or knead dough by hand on floured surface about 8-10 minutes. Add more flour if sticky.
Remove dough from mixer and form a smooth ball; Grease a large bowl with vegetable oil, add the dough, cover with plastic wrap. Let rise at room temperature for 1 to 1 ½ hours, or until double in size.
To make the filling: whisk together all ingredients until combined and set aside.
To shape the wreath: Line a sheet pan with parchment paper. Lightly flour your bench and punch down your dough. Cut the dough into 4 pieces and form each into a ball. With rolling pin, roll each piece into a 10-inch circle. Place 1 circle on the parchment lined sheet and spread with 1/3 of the filling, leaving a ½ inch border. repeat with 2 more layers and remaining filling. Top with the 4th round.
Place a 2-inch-wide drinking glass or round cutter in the center of your dough as a guide. Do not press down. 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 350⁰
Remove plastic wrap from wreath and brush entire surface with egg wash. Sprinkle with coarse-grained sugar. (or skip this step and dust with confectioners’ sugar at the end of baking)
Bake for 15 minutes, rotating back to front for an additional 15 minutes until golden brown.
Let wreath cool 5 minutes, (dust with confectioners’ sugar, if desired) Serve at room temperature.
Annalisa Russo is a published author and master storyteller based in Chicago, IL. Currently writing with The Wild Rose Press, she just released her eighth book: Two Hearts for Christmas. You can read more about it and the author at annalisarusso.com. Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.
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Author & Master Storyteller