The brioche wreath with jam and raisins is the perfect recipe for autumn or Christmas. Try it, it’s a real delight!

You can make a soft and sumptuous brioche without kneading and without necessarily using strong flours, such as Manitoba.

All you need is a bowl and a spoon, and in just a few simple steps, the dough is ready to rise.

The rising time greatly depends on the temperature in your home, but you can get help from an oven by simply placing the bowl with the dough in the oven turned off but with the light on, and the time will shorten.

It needs two rising times, one in the bowl and one in the mold.

At this point, you can shape it as desired, and in a couple of hours, it will be ready for baking.

It’s a neutral dough, so it’s not very sweet, suitable to be served with a spread of butter and excellent jam, or a luscious chocolate cream.

It can be flavored as you like with vanilla, spices, or citrus peels, as in this case.

I adorned this wreath with apricot jam, raisins, and sliced almonds.

You’ll feel how delicious and softness it melts in your mouth and what a great impression you’ll make serving it.

Come on, let’s start kneading.

Difficulty: Easy
Cost: Very economical
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 12/14
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients for Brioche Wreath

3 1/3 cups all-purpose flour
2/3 cup milk (lukewarm 70°F)
1/2 cup sugar
1/3 cup vegetable oil
2 tsp fresh yeast (dry yeast 1 and 1/4 tsp)
3 oz raisins
1 to taste lemon (grated organic zest)
2 eggs (room temperature)
1/4 cup sliced almonds
1 1/4 cups apricot jam (or peach, etc.)
to taste salt
1 to taste orange (grated organic zest)
to taste milk (for brushing)
1 pat butter (for greasing the mold)
to taste powdered sugar (for dusting)

Tools

Bowl
Plastic wrap
Food scales
Measuring cup
Mold
Pastry board

Steps for Brioche Wreath

First, soak the raisins in hot water for at least 20 minutes.
Then drain them, squeeze them well, and set aside.
In a large bowl, pour the lukewarm milk and dissolve the yeast in it by stirring with a fork and add the sugar.
Mix well.
Add the eggs, vegetable oil, lemon, and orange zest.
(The eggs must be at room temperature).
Finally, add the flour.
Always mix with a fork.
Finally, add the salt and mix again.
Fold the dough a few times to incorporate air.
(To make these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times, spacing them 15 minutes apart.
Cover well with plastic wrap and let rise.
Let it rise for about 3/4 hours; the times can vary depending on the season and how much yeast you used. In the oven turned off with the light on.
The dough is ready when it has tripled in volume.
Afterward, flour the work surface and pour the dough onto it.
Flatten it to form a rectangle about 3/8 inches thick.
(Use your hands to stretch it).
Spread the surface with apricot jam, then add the sliced almonds and raisins.
(I used apricot jam; you can fill it to your taste and liking).
Roll it up from the longer side.
Cut it in half lengthwise.
Open the two halves with the cut side up (to achieve the layered effect) and twist the two rolls together, like a braid, without squeezing too tightly.
Lightly grease the mold with a pat of butter.
Form a wreath.
Position the wreath in the mold.
Brush the surface of the wreath with milk and sprinkle with sliced almonds.
Let the dough rise until doubled.
(Always in the oven turned off with the light on and covered with plastic wrap).
Bake in a preheated oven at 350°F in static mode for about 40/45 minutes.
Check the cooking with a toothpick test.
At the end of cooking, garnish with a generous dusting of powdered sugar.
Enjoy your meal.
Happy holidays from your Angie, Best wishes!