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Sweet Bread Wreath - Vanilla Swiss Almond Recipe

by Bobby Lovera

Ingredients

2 1/4 C. Unbleached Bread Flour (unsifted, dip straight out of bag) 2 Eggs 2 T. Brown Sugar...1/4 C. max. 3/4 t. Kosher Salt minimum...1 1/2 t. max. 2 pkg. Red style yeast 3 T. Butter 1/2 C. Milk 1/2 C. Water

1 big scoop Vanilla Swiss Almond Ice Cream (try Chunky Monkey, Cherry Garcia, ect.) 1 t. Vanilla or Vanilla-Nut-Butter type flavoring More Flour for Kneading, about 1/2 C. 1/4 C. Almonds for Garnish 3 T. raw Sesame seeds for Garnish For Egg Wash: 1/3 C. water mixed with 1 egg for egg wash

Directions

1. Place Flour, Eggs, Salt, Sugar into mixing bowl as shown in photo.
2. Scald together Milk, Water, Butter, Vanilla, and Ice cream until hot and foamy...not extremely hot but steaming.
3. Pour scalded mixture directly on eggs to weaken their leavening power and begin stirring Immediately with chopsticks to prevent eggs from cooking. You may use a mixer if you like.
4. After a dough begins to form add yeast to warm dough and continue stirring to incorporate.
5. Add more flour 1 T. at a time while mixing forcibly until the dough starts forming a ball.
6. Cover and let rest the dough and your arm for 15 minutes.
7. Switch to rubber spatula and continue to mix by turning the edge of the stiff dough over upon the center and stuff it through. Turn the bowl and repeat this action for 3 minutes adding a good pinch of flour occasionally until you have a nice firm ball.
8. Sprinkle with flour and pick up the ball. Twist the dough and work the ball inside out a few times keeping plenty of flour on your hands to prevent sticking and drop the ball back into the bowl when it feels like a stiff water balloon.
9. Cover and let rise for 20 minutes.
10. Remake the ball tight again by kneading and twisting. Scrunch the side of the ball to take out the slack and stuff the slack up through the bottom of the ball..crimp and twist. Repeat a few times then should be tight.
11. Let dough relax for 10 minutes then divide into 3 equal pieces by weight.
12. Roll each piece into a ball then one at a time press a ball out into a rectangle approximately 8X5 inches with your fingertips or rolling pin; dusting with flour to prevent sticking.
13. Roll up the edge of the rectangle to form a nice long strand of dough stretching it as you roll to make it longer...it should be about 15 inches long and a 1/2 inch in diameter.
14. Make 3 strands identical then braid them and crimp the ends.
15. Spray a perforated pizza pan with nonstick cooking spray and carefully slide the braid onto the pan; turning the pan to form a wreath then adjust and crimp the two ends together.
16. Heat oven to bake at 400F.
17. Tent wreath with large piece of foil and let rise on the stove top while the oven is heating.
18. Prepare egg wash by whisking 1 egg with 1/3 C. water.
19. Remove foil and brush wreath with egg wash rubbing the surface evenly with light pressure to scrub the egg into the dough gently and correct your stroke to smooth the surface before moving to the next section. Wet egg wash such as this relaxes the surface skin of the dough and helps the yeast rise.
20. Cover and let rise a few more minutes then brush it again with the egg wash...try not to puddle in the crevassi.
21. Sprinkle with Almonds and Sesame seeds.
22. Place in middle rack of oven (you may reuse the foil tent on the next lower rack to help the oven stay clean) and bake for 25 minutes until color as shown in picture and a wooden grilling skewer inserted comes out clean.
23. Remove from oven and let cool to room temperature.
24. Decorate with glaze if desired.

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