Publix Aprons

Grandma's Wreath

Grandma's Wreath
Servings:
12
Total Time:
3 hours, 40 minutes
Active Time:
40 minutes

Ingredients

1/2 cup unsalted butter, softened
3/4 cup water
6 cups all-purpose flour (plus more for dusting)
1 tablespoon active dry yeast
3/4 cup plain (or vanilla) Greek yogurt
2 large eggs
1/2 cup sugar
2 teaspoons kosher salt
2 teaspoons vanilla extract
Cooking spray
Plastic wrap
Parchment paper
1 cup guava jam (or preserves)
1 tablespoon whole milk
1 teaspoon fresh lemon juice
1 cup powdered sugar
6 oz fresh raspberries, for topping (optional)

Steps

  1. Set butter out to thaw to room temperature. Warm water to about 110°F. Place in bowl of stand mixer: 1 cup flour, yeast, and warm water; whisk to combine. Add yogurt, butter, eggs, sugar, salt, and vanilla; continue mixing on medium-low until blended. Add in remaining 5 cups flour, 1 cup at a time, and mix until dough forms (if dough is too wet, add 1/2 cup of flour more).
  2. Attach dough hook to stand mixer. Beat dough 4–6 minutes on medium speed, until dough pulls from sides of bowl, is glossy, and a little sticky. Coat large bowl with spray, then transfer dough to bowl; coat top of dough with spray. Cover tightly with plastic wrap; let stand on counter to rise for 1 hour (dough should double in size).
  3. Line baking sheet with parchment paper. Place 6-inch round, oven-safe bowl upside down in center of baking sheet, then coat bowl with spray. Roll out dough on a floured work surface to a 10- x 18-inch rectangle; then spread guava evenly over dough, leaving a 1-inch border. Starting from long end of dough, tightly roll dough to form a log; pinching edges to seal.
  4. Transfer dough seam side down to prepared baking sheet, wrapping log around bowl to form a ring; pinch ends together to seal circle (ensure wreath is even around bowl). Coat ring with spray and cover with plastic wrap. Let stand on counter to rise 30 minutes. Preheat oven to 350°F.
  5. Cut slits in ring, about 1-inch apart, leaving ring intact. Bake wreath on center oven rack 30–35 minutes, turning tray once, or until wreath is golden and internal temperature is 190–200°F. Remove from oven and set aside to cool 10 minutes on baking sheet. Carefully transfer to serving platter and let cool completely.
  6. Combine medium bowl: milk, lemon juice, and powdered sugar until thick glaze forms (adding more milk, if needed). Drizzle wreath with glaze. Let stand 15 minutes or until hardened. Garnish with raspberries, if desired. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 470kcal; FAT 10.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 210mg; CARB 85g; FIBER 2.00g; SUGARS 35g; PROTEIN 9g; CALC 2%; IRON 15%

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