Looking for something different when it comes to bread baking? Why not try out this recipe and enjoy these wreaths fresh out of the oven.
1.18 L (5 cups) flour
1 tablespoon dry yeast
240 ml (1 cup) milk
120 ml (½ cup) sesame seed
80 ml (⅓ cup) soft butter (unsalted)
80 ml (⅓ cup) sugar
pinch of salt
½ teaspoon cardamom
2 teaspoons ground ginger
1 tablespoon evaporated milk
Add sifted flour into a bowl and make small indentation in flour. Mix yeast with milk, then pour into indentation. Let sit for cover and let sit for 15 minutes.
Once time has elapsed, add milk, 75g (2.7 oz) sesame seeds, butter, sugar, egg, salt, cardamom and ground ginger. Knead dough well, then cover and let sit for another 15 minutes.
Once time has elapsed, divide dough in three separate pieces. Form each piece into 50 cm (20 inch) long strand. Braid strands together, then bring together both ends to form a wreath.
Place on cookie sheet lined with baking paper. Let wreath rise.
Once risen, mix egg yolk and milk together, then glaze dough with mixture. Sprinkle remaining sesame seeds on top.
Bake at 200°C (400°F) for 35 minutes.
Credit: Burda Moden, April 1987