Christmas Wreath With Date Caramel

Written by Madara
on

This recipe, like most others, was a happy accident. I first tried it out for summer solstice celebration but never wrote down the ingredients. Now after precisely 6 months I finally tried it again, this time taking precise measurements. This will feed a lot of people. I actually had to cut a piece of it out and bake it separately cause the whole thing didn't fit into my baking pan so you could easily bake two smaller ones instead.

Ingredients

Dough

Date caramel

Orange Glaze

Instructions

  1. Preheat your oven to 190 c
  2. Make 2 flax eggs by mixing together 2tbsp of ground flax seeds and 6tbsp of water and set aside for 5 minutes.
  3. Meanwhile, warm up the milk (warm not hot) in a pot and add sugar and butter.
  4. Wait until butter melts and sugar dissolves. Take off the heat and transfer the liquid to a bowl. Make sure it's not too hot, add the yeast and mix well. If the milk is too hot, the yeast will die.
  5. Let the yeast activate for 5 minutes.
  6. Place the dates inside a food processor and process until you get a smooth paste.
  7. Add the peanut butter and warm water. You will need about 6-12 tbsp of water depending on how soft your dates are and how powerful your blender is. The consistency should be a thick but creamy paste that you can easily spread.
  8. Mix together the yeast mixture and flax egg and pour them into flour.
  9. Knead the dough for about and until it doesn't stick to your hands. Use extra flour if necessary.
  10. Place the dough in a bowl and cover it with a plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size.
  11. Roll out the dough into a big rectangular shape.
  12. Spread the date caramel all over the dough.
  13. Now roll it like a sushi roll.
  14. Cut the roll lengthwise into two long strips.
  15. Twist the two strips of dough placing them over each other.
  16. Line a baking pan with baking paper. Place the braided dough in the baking pan and make a circle shape neatly connecting the ends.
  17. Leave it for 15 minutes to rise a bit.
  18. Mix together the orange juice and sugar until the sugar dissolves. Use it to glaze the dough.
  19. Bake for 25-30 minutes.