By Emma Hiser

This bread wreath is the perfect addition to a Christmas morning breakfast!

First, mix the dry Ingredients:
4 cups all purpose flour
1/2 cups coconut sugar
1/4 tsp salt

Next, place one package of instant yeast in a separate bowl with 1 tsp sugar and 1 TBS warm water. Mix with a whisk and let it begin to bubble.

Then, in your original bowl, add the wet ingredients:
3 eggs
1/2 cup warm water
1 stick (1/2 cup) butter, melted

Mix until well blended. Add in the bubbly yeast from the yeast bowl and mix again. Then, roll up your sleeve and knead the dough for three-five minutes. Dough may need extra water or extra flour, depending upon your climate. The consistency that you are looking for is stretchy and soft, but not too sticky.

Next, allow your dough to raise in a greased bowl for 2 hours, covered with a towel. If you live in a very cold climate, place the bowl in a warm place.

After two hours, uncover your bowl and knead again. Place your dough on a floured surface and roll out into one large rectangle. Once the dough is rolled out, take another 1/4 cup of softened butter and spread softly over the entire surface. (Use more butter if your surface isn’t completely covered.) Next, sprinkle the surface evenly with 2/3 cup coconut sugar. Then, on top of that, sprinkle one cup raisins. Roll long-ways until you get one long cinnamon roll.

Next, cut the cinnamon roll in half, length-wise. You should have two long strips side by side and parallel. To make your bread wreath, twist the the pieces, one over the other, until you have one long “braided” strip. Next, take the two ends and join them together to make a wreath. I like to fold the ends over each other and press.

Carefully, transfer your wreath to a parchment-lined cookie sheet, and cover with a towel. Let your wreath rise for another two hours.

After your final resting time, remove the towel and bake your wreath at 350 degrees for 30-35 minutes, or until done.

It is wonderful to serve alone, or with a glaze: 1 1/2 cups powdered sugar, 2 TBS butter, 2 TBS milk, 1/2 tsp vanilla. Adjust the milk to be more or less, depending on the consistency you desire. Enjoy!!

About the Chef

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