Edible Advent wreath

A yeast wreath that resembles an Advent wreath brings festive cheer to your table. The soft, airy pastry is lovingly woven and evokes the cosy moments of wintertime. Whether for breakfast, brunch or as a sweet finale to a festive meal, this wreath is a real eye-catcher and tastes simply heavenly.

A hand places a red ribbon on a festive, glazed pastry wreath with nuts. Nearby, a golden cake server and a small plate with crumbs lie on a wooden table.

Ingredients

360g flour
40g sugar
1 teaspoon dry yeast
70ml water
3 eggs
1 packet vanilla sugar
130g unsalted butter
One jar SYLT HALLON & BLÅBÄR raspberry and blueberry jam

Optional: Chopped pistachios
Glaze: 5-6 tbsp icing sugar mixed with water

Here's how to do it:

Mix all the ingredients for the dough together, except for the butter, and knead for 3-4 minutes with a dough hook.

Once the dough is elastic, gradually stir in the butter (preferably a tablespoon at a time).

Knead the dough for approx. 15 minutes until smooth (preferably with a food processor, if available).

Leave the smooth dough to rise at room temperature for approx. 2 hours.

Roll out the dough, spread the SYLT HALLON & BLÅBÄR jam over the entire surface and sprinkle with chopped pistachios as desired.Roll out the dough, cut it in half lengthwise and carefully plait the two strands together. It is best to place the dough strands around a dessert ring (LÄTTBAKAD cookie cutter) to create a nice round shape after baking. Leave the dough to rise for another 30 minutes.

Then bake in a preheated oven at 175 degrees Celsius for 30–35 minutes until the dough has reached a nice golden brown colour.
Mix the icing sugar with a little water so that the glaze is not too runny.

Drizzle over the baked wreath and sprinkle with a few more pistachios if desired.

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