• 4 / 5 hours
  • Low

Wreath with vanilla and cocoa

250 g of Type 0 Manitoba flour
50 ml of whole milk
6 g of fresh brewer's yeast
40 g of granulated sugar
80 g of butter
2 whole eggs
1 teaspoon of honey
1 teaspoon of vanilla extract
3 tablespoons of unsweetened cocoa
First, melt the yeast in the warmed milk then, in the bowl of a kneading machine, mix it together with the sugar and flour. Once you blended all the ingredient, add a pinch of salt, vanilla, honey and butter. Once the butter is completely absorbed, place the dough in a bowl and let it rest for about half an hour.
After the resting time has elapsed, deflate the dough and let it rest in the fridge again for about 1 hour and a half. Once the second resting time is over, roll out the dough into a rectangular shape, brush the surface with melted butter and sprinkle with bitter cocoa. At this point, roll up the dough, cut it in on the length keeping one end together and intertwine the two cords to obtain a garland. Place the dough in a mold lined with parchment paper and let it rise until doubled.
When the rising time is complete, cook the wreath for 25 minutes in static mode at 180°. Once cooked, let it cool and serve with a light sprinkling of icing sugar.

In cooperation with Farina Lievito e Fantasia

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