Caramel & pear bread wreath

Total: 2 hr 25 min. | Active: 20 min.
vegetarian

The dough is quick to make, fill and braid. This caramel and pear bread wreath looks fancy and yet it involves very little work. It's not an option for unexpected guests as the yeast dough typically takes a little time to rise, however those who give a little advance notice will get to enjoy a delicious treat.

Recipe by:
Nadja - LouMalou

Ingredients

for 12 pieces

Yeast dough
240 g zopf flour
1 pinch salt
10 g sugar
½ parcel dry yeast
30 g butter, cut into pieces, soft
1 ½ dl milk
Wreath
2 tbsp caramel cream with salted butter
2  pears, grated with a rösti grater
Topping
1  lemon, the whole juice
1 tsp caramel cream with salted butter
2 tbsp flaked almonds, roasted

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Wreath

On a lightly floured surface, roll the dough into a rectangle (approx. 35 x 45 cm). Top with the caramel cream, leaving a border of approx. 2.5 cm all the way around. Arrange the pears on top of the caramel cream. Roll up the dough from one of the long edges. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Shape into a wreath, place on a baking tray lined with baking paper.

Bake

Approx. 20 mins. in an oven preheated to 160 °C (convection). Cover the wreath with foil, bake for a further 15 mins. Remove from the oven, slide the wreath onto a cooling rack.

Topping

Mix the lemon juice with the caramel cream. Glaze the hot wreath with the mixture, sprinkle with the flaked almonds. Leave the wreath to cool.

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