Wreath Bread

  Ingredients

• 250 gram Bread Flour
• 2/3 teaspoon Instant dry yeast
• 3 tablespoon Sugar
• 100 milligram Water
• 1 teaspoon Salt
• 40 gram Unsalted Butter
• 1 whole Egg (beaten)
• 2 teaspoon Cocoa powder
• 30 gram Cranberries (dry)
• 20 gram Raisin
• 1 piece Ribbon
• 1 bunch Holly Leaves

1. Put bread flour in a bowl first, and place instant dry yeast and sugar in the centre of the flour. Place beaten egg and salt on the side, and knead, slowly adding warm water, using a plastic scraper until clumps are formed.
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2. Place dough on a flat board. Add unsalted butter and keep kneading until it becomes smooth and silky on the surface. Divide into 2 parts in the ratio of 1:2. Knead cranberries and raisins into the larger portion of the dough, and knead into the smaller dough. Place them in a warm place until it expands to about twice its original size. This will take about 40-50 minutes.
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3. Perform a finger test on the bread to see if it is ready. (Dust some flour onto your finger and poke the dough with it. If the hole in the dough stays there, your dough is ready.)
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4. Split the cranberry-raisin dough into 2 equal parts. Roll each part into a ball. Re-roll the cocoa dough into a ball too. Let sit for 10 minutes.
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5. Shaping bread:
Flatten each ball of dough until it is 15cm long and roll into a sausage shape. Roll it again until it becomes 30cm long and roll it again to lengthen it so it looks like a rope of 60cm. Do the same with the other two balls of dough. You should have 3 long rolls of dough when you’re done.
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6. Place the 3 long rolls of dough next to each other, making sure the cocoa dough is in the centre. Twist the 3 rolls of dough together to form the wreath. Close the wreath of dough by sticking the front and the end of the wreath together and keep them together by rolling where it is joint.
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7. Put dough on a sheet pan and place in a warm place until there is a visible increase in the size. This will take approximately 35-45 minutes.
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8. Brush beaten egg onto the surface, and bake at 190 degrees for 12-13 minutes. For a more significant difference in the colours of the dough, brush the beaten egg twice onto the cocoa dough.
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9. Cool to body temperature, and decorate with ribbons and Holly leaves.