In my younger days, I've ever DIY simple Christmas wreath ... afterall it's all about getting crafty like decorate the Christmas tree, colourful gift wrapping and to make a simple wreath with colourful ribbons and ball ornaments between artificial pine or spruce branches etc. After a while, felt that it's more 'economical' to just purchase the wreaths sold commercially as compared to the materials costs I've invested.
According to : Wikipedia Wreath
"A wreath is an assortment of flowers, leaves, fruits, twigs or various materials that is constructed to resemble a ring.
In English-speaking countries, wreaths are used typically as household ornaments, mainly as Christmas decoration ...."
Well .. here, I've baked an edible wreath ... lol. Actually bread formed in a ring resembles a wreath. Dust with some snow powder to make it looks like a Christmas wreath hanging on the window or door covered with snow ... wish that I could spend another snowy white Christmas again.
Recipe adapted from : Cookpad
Below my slight modification as added some dried cranberries.
Milk Wreath Bread
150g bread flour (I used 170g)
1 teaspoon instant dry yeast
1 1/2 tablespoons caster sugar
110 ml fresh milk
1/3 teaspoon salt
15g butter, softened
For the filling
2 tablespoons white chocolate chips
1 tablespoon dried cranberries (my addition)
1 to 2 tablespoons Confectioner's icing sugar or Snow powder sugar - for dusting
1) In a big bowl, combine half of the bread flour together with yeast, caster sugar, and milk. Mix with a spatula till sugar and bread flour dissolved.
2) Add the remaining bread flour, salt, and butter. Continue to mix well till a soft dough is formed.
3) Turn out onto a lightly floured surface and knead well until smooth. (I added extra 20g of bread flour as the dough is slightly wet and sticky).
4) Shape into a ball and place in a lightly greased bowl. I greased the bowl with canola oil. Turning once to grease surface. Cover with cling wrap or cloth and let rise in a warm place until double (about 45 mins to 1 hour).
5) Punch dough down. Turn out onto a lightly floured surface. Divide into 6 equal portions (the weight of my dough is 50g each). Gently roll into smooth balls and cover with a piece of damp cloth and rest for 10 minutes.
6) Flatten the dough with palm on lightly floured surface. Sprinkle some white chocolate chips and dried cranberries. Roll it up and pinch the edges to seal.
7) Gently stretch out flatly by hands, and cut 5 notches with a dough cutter. Roll up from left to right, and pinch the ends of the dough together.
8) Place the dough with seam side down on a lightly greased mould with butter. (I used a chiffon tube pan) Cover with a damp cloth to proof for 20~30 minutes.
9) Preheat oven to 180°C. Position the rack in center of oven. Bake for about 15 ~18 minutes or until golden and cooked through. Check the bread after 10 minutes.
(Note: The temperature of the oven may vary, you have to adjust the temperature and timing to suit your oven)
Once the bread is cooled, dust with some snow powder before serving.