Beetroot powder, raspberry or strawberry powder, optional for colour
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Instructions
To make the buns:
Combine all the dough ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
Cover the bowl with a damp tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.
To prepare the jam filling:
Add all the ingredients to a small saucepan over low heat. Mash the fruit with a fork and simmer until the fruit has broken down and the mixture is very thick and jammy. Puree with a stick blender. Set aside to cool.
To assemble the buns:
Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.**
Spread all the jam on two-thirds of the dough (see the blog post for pictures). Fold the outer two-thirds of the dough over. Use your rolling pin to flatten the layered dough into a large rectangle again.
Use a sharp knife or pizza cutter to cut around 8 long strips out of the dough. Roll each strip into a bun shape.
Place a round cookie cutter (10 cm or 4 inches) in the middle of a lined baking tray or cake tin. Arrange the buns around the cookie cutter to form a wreath or as desired. Place a tea towel over the wreath and set aside to rise for at least 1 hour or until the wreath is puffy. The wreath should increase in size by around 20%.
Baking the wreath:
When you're ready to bake the wreath, preheat the oven to 180°C (350°F).
Bake the wreath for around 20 minutes or until the outside is slightly golden brown. The baking time will depend on the thickness of your wreath. If you insert a skewer into the wreath, there should be no wet dough on it. Allow the wreath to cool on the baking tray.
While the wreath is still hot, brush some jam on the surface.
Making the glaze (optional):
Add all ingredients to a bowl and mix until smooth. Add more sugar if the frosting is too thin and more milk if the frosting is too thick. It should be a thick drizzlable consistency. If you'd like your glaze to be richer in colour, add a little beetroot powder and mix until combined
Drizzle the glaze on the wreath. If desired, set aside for the glaze to dry (or enjoy immediately haha).
The wreath are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the individual before you enjoy them.
Notes
* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!