Raspberry Pull Apart Snowflake Wreath
This recipe comes from Sur la Table with a few tweaks and added suggestions. It could feed 8-10 people depending on how big of a slice is taken.
Ingredients
- 1 1/4 cup Warm Water Temperature between 100-115F
- 1 tbsp Instant Yeast
- 1 tsp granulated sugar
- 3 eggs, room temperature
- 1 tbsp honey
- 4 tbsp melted unsalted butter, cooled
- 4 1/2 cups All purpose flour (plus more for kneading) (I used unbleached, Bob's Mill brand)
- 1 tbsp kosher salt
- 1 tsp ground cardamom (you could also add 1 tsp orange zest)
- 1 tsp olive oil or vegetable oil to coat bowl
Raspberry Filling
- 1 cup raspberry jam
- 1/2 tsp ground cardamom
- zest from one half of a lemon
Instructions
To prepare the dough:
- Place the warm water in a small bowl with the sugar and mix together. Add the yeast and stir. Let stand for about 5 minutes. The proofed yeast should be foamy and bubbly.
- To the mixing bowl of your stand mixer, add eggs, honey and butter, whisking eggs to combine. Add the bloomed yeast water mixture.
- Add the flour, salt and cardamom and mix briefly to combine using the dough hook. Turn the mixer on low speed, and 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:
- In a small sauce pan, whisk together all ingredients until combined over low heat until thin and easier to spread.
To shape the wreath:
- Line sheet pan with parchment paper. Lightly flour your counter 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 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 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.
To prepare the glaze:
- Whisk together all ingredients until smooth. Set aside.
- Preheat oven to 350°F.
- 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.