Cranberry-Cinnamon Brioche Wreath

Cranberry-Cinnamon Brioche Wreath

  • Preparation 45 min
  • Cooking 45 min
  • Chilling 8 h
  • Raising 45 min
  • Servings 1
  • Makes 12 portions
  • Freezes Yes
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Brioche

    • ½ cup (125 ml) warm water
    • 1 ½ tsp instant yeast
    • 3 ¼ cups (490 g) unbleached all-purpose flour
    • ¼ cup (55 g) sugar
    • 1 ½ tsp salt
    • ⅓ cup (75 ml) milk
    • 2 eggs
    • ½ cup (115 g) unsalted butter, softened and diced
  • Filling

    • 1 cup (105 g) fresh or frozen cranberries
    • ½ cup (105 g) sugar
    • ¼ cup (60 ml) water
    • 2 cinnamon sticks, each about 4 inches (10 cm) long (see note)
    • 1 tsp cane sugar (optional)

Preparation

  • Brioche

  • Filling

  • Assembly

Note from Ricardo

For more cinnamon flavour, the cinnamon sticks can be replaced with 1 tbsp ground cinnamon

The brioche is best enjoyed on the day it is made. It is also great toasted the next day if there is any left!

Thyme, sage and rosemary twigs, attached to the wreath with ribbon, make it even more festive.

Personal Note

To help you with this recipe

RICARDO Rolling Pin

RICARDO Rolling Pin

20.99 $

Every good cook should have this rolling pin in their kitchen. It is worthy of professional pastry chefs. This rolling pin is non-stick and solid, and hard wood handles provide stability and comfort.

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