The Christmas Wreath with bears in brioche dough is a really beautiful and original idea for the Christmas holidays. Perfect also to decorate the table, a nice centerpiece for Christmas day, the kids will love it immediately. This sweet wreath not only decorates our table but is also easy to make, and above all, it’s a real delight. A tasty and sweet way to share with our loved ones, but let’s see the ingredients to make it together!
Here are some other Christmas ideas that you might be interested in
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 242.31 (Kcal)
- Carbohydrates 32.75 (g) of which sugars 8.64 (g)
- Proteins 6.64 (g)
- Fat 9.77 (g) of which saturated 5.78 (g)of which unsaturated 3.33 (g)
- Fibers 1.33 (g)
- Sodium 47.87 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Christmas Bear Wreath
- 2 cups Manitoba flour
- 2 cups All-purpose flour
- 5 tbsp milk (room temperature)
- 6 tbsp sugar
- 3 eggs (room temperature)
- 8 tbsp butter (room temperature)
- 1 pinch Salt
- 1 tsp vanilla extract
- 1 orange zest (zest of 1 orange)
- 1 tbsp fresh yeast
- 1.4 oz white chocolate
- to taste Chocolate chips
- 1 egg
- to taste milk
- to taste Hazelnut spread
Tools
- Stand mixer
- Dough hook
- Parchment paper
- Plastic wrap
- 1 Sieve
- 1 Mold
Preparation for Christmas Wreath
Let’s start by sifting the flours into a stand mixer with a dough hook, crumble the yeast and add the sugar. Turn on the mixer and let the dough work until you have a sandy mixture. Then add the eggs, one at a time, the milk, and soft butter. Turn on the mixer again for a few seconds, and finally add the vanilla, grated orange, and a pinch of salt.
The mixer must work at low speed for about ten minutes, in the end, we will have a smooth and elastic dough.
Once ready, transfer it into a glass container and cover it with plastic wrap, let it rise in the turned-off oven with the light on for about 2 hours.
After the rising time, take the dough and, without working it, divide it into 6 equal parts, if necessary weigh them.
From each piece of dough, we take two small pieces, which will be used for the bear’s ears; in the end, we should have six large balls and 12 small balls.
Place the balls inside a ring mold, close together, but not too tight, I recommend using a non-stick springform mold.
In a bowl, beat the egg mixed with milk and brush the balls well. Add 2 small balls to each ball to make the ears, then brush again with the egg and milk mixture. Once ready, put the wreath back to rise for another thirty minutes, covered with plastic wrap.
In the meantime, preheat the oven and bake at 350°F for 25/30 minutes, always adjust according to your oven. Remove the Christmas Wreath and after 10 minutes place it on a rack to cool.
For decoration:
Melt the white chocolate in the microwave or double boiler, on a sheet of parchment paper create six circles about 0.8 inches in diameter. I used a small teaspoon to help me, now put them in the fridge to solidify.
Once ready, with a veil of spreadable cream place the snout on each brioche ball, complete with chocolate chips to create the eyes and nose.
Now our Christmas Wreath with bears is ready, if you wish you can decorate it with colorful ribbons and Enjoy!
Preservation of the Christmas Wreath
The Christmas Wreath with bears can be kept covered at room temperature to maintain its softness.
You might also be interested in GINGERBREAD FOR MANY CHRISTMAS CREATIONS 😉
