Muscovado Sugar Orange and Cardamom Easter Wreath
Prep Time: 1 hour
Total Time: 1 hour 40 minutes
Serves: approx. 10
- 500g all-purpose flour
- 21g dried yeast
- Pinch of salt
- 125ml milk
- 2 eggs, lightly beaten plus extra for brushing
- 50g caster sugar
- Finely grated zest of 3 orange
- 2 ½ teaspoon ground cardamom powder
- 75g softened butter, coarsely chopped
- 2 tablespoon muscovado sugar
- Roll up your sleeves. Combine flour, yeast and pinch of salt in a bowl. Form a well in the center, then add milk, eggs, caster sugar, orange zest, ground cardamom and 100ml lukewarm water and mix until you get a soft, pliable dough. This should take about 5 to 8 minutes. Gradually add butter, a little at a time, mixing until the butter is nicely incorporated. Lightly grease the bowl and cover with a damp cloth. Place in a warm place and allow to rise until double in size – 40 minutes.
- Knock back the dough and divide into three equal parts. Roll each piece into a long cylinder about 40 cm long. Braid the pieces together, bringing the ends together to for a wreath. Squeeze the ends to seal properly. Place the wreath on a baking tray lined with baking paper and set aside to for 20 minutes to prove.
- In the meantime preheat oven to 180 degrees C. Brush the wreath with eggwash and sprinkle with the muscovado sugar.
- Bake wreath for 20 to 30 minutes until it has a lovely golden color. Cool on a wire rack, serve with butter and favorite preserves.
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