Recipe below! This lovely wreath has all the buttery softness of a traditional Danish with just a quarter of the effort that it takes to make individual You can also use this recipe to make jam-filled sticky buns. Once you’ve rolled up the dough, cut it into twelve portions, arrange them in a 9 × 13-inch (3 L) baking pan and then proof and bake as for the wreath. This recipe is brought to you by Rolling Meadows. -------- Serves 12 Prep Time: 25 minutes, plus resting Cook Time: 40 minutes, plus setting MAKE AHEAD TIP: You can store the baked wreath, well wrapped, for 2 to 3 days at room temperature. Do not refrigerate. Or freeze the unbaked but assembled wreath in its pan for up to 3 months. Thaw it overnight in the fridge before letting it rise on the counter for about 2 hours before baking. You can also freeze the baked wreath, but once thawed it will likely be a little softer than when it was freshly baked. • Ingredients • Dough 3 ½ cups (525 g) all-purpose flour ¼ cup (50 g) granulated sugar 2 ¼ tsp (8 g) instant dry yeast (1 package) 1 tsp (5 g) salt 1 cup (250 mL) Rolling Meadow Grass Fed 2% kefir, at room temperature ¼ cup (60 g) Rolling Meadow Grass Fed unsalted butter, melted (still warm is OK) 1 large egg, at room temperature Filling and Assembly ½ cup (115 g) unsalted butter, at room temperature 1 cup (250 mL) raspberry jam 1 tsp (3 g) ground cinnamon 1 tsp (5 mL) vanilla extract 1 cup (200 g) frozen raspberries (still frozen) 1 cup (130 g) icing sugar, sifted 2 Tbsp (30 mL) Rolling Meadow Grass Fed ½ & ½ cream • Directions • 1. For the dough, stir the flour, sugar, yeast and salt together in a mixing bowl or in the bowl of a stand mixer fitted with the hook attachment. 2. Pour the kefir and melted butter over the flour mixture, add the egg and mix on low speed until the dough comes together. Increase the speed by one level and knead until the dough springs back when touched, about 4 minutes. (If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn the dough out to knead by hand for 6 minutes or until elastic, adding as little extra flour as possible as you go.) 3. Place the dough in an ungreased bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes. 4. For the filling, beat the butter by hand to soften it and beat in the raspberry jam, cinnamon and vanilla. 5. Generously grease a 12-inch (30 cm) ovenproof skillet, angel food cake pan, or other round baking pan of similar diameter. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20 × 10 inches (50 × 25 cm). 6. Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at one of the long sides, roll up the dough. 7. Cut the roll in half widthwise, and then cut each piece in half lengthwise so you have four rectangular pieces. 8. Hold the first piece by the two short ends and twist in opposite directions. Lay the twisted dough in the skillet, with one end in the centre. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the skillet or pan. Repeat with the three remaining pieces of dough, gradually enlarging the spiral so that it fills the pan—any spaces will fill in as the dough rises. Cover the skillet with a tea towel and let the dough rise again until almost doubled, 45 minutes. 9. Preheat the oven to 350 °F (180 °C). Uncover the skillet/pan and bake for about 40 minutes, until the wreath is an even golden brown. Cool the wreath in the skillet on a wire rack before glazing. 10. Whisk the icing sugar and ½ & ½ cream together and drizzle over the wreath. Let the glaze set for about an hour before serving. Serve the wreath either directly from the skillet or transfer it to a cutting board and slice the buckle into wedges to serve.
