zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Pecan and cranberry wreath

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pecan and cranberry wreath

    • Preparation time: 30 minutes, plus 2 hours proving time
    • Cooking time: 30 minutes, plus 15 minutes resting

    Serves: 12

    Ingredients

    475g strong white bread flour, plus extra for kneading
    35g semolina
    ½ tbsp salt
    7g sachet easy bake yeast
    350ml warm water
    100g dried cranberries
    100g pecans, roasted and roughly chopped
    1 tbsp poppy seeds
    1x 250g whole Camembert

    Method

    In a large bowl, stir together the flour, semolina, salt and yeast.  Mix in the warm water to form a soft dough, then knead vigorously for approximately 5-8 minutes. Alternatively use a stand mixer with a dough hook attachment. The dough should feel soft and light, and will look very smooth. Mix the cranberries and pecans into the dough.

    Place the dough into a large bowl and cover with cling film. Leave in a warm place to rise for 45 minutes to 1 hour.

    Preheat the oven to 210°C, gas mark 6. Line a flat baking tray with baking parchment and set aside.

    Put the dough onto a lightly floured work surface and roll into a long sausage, approximately 40cm long. Cut the dough lengthways into 2 pieces, and wind together to form a plait.

    Place an ovenproof dish, the same size as the Camembert, on the baking tray. Wrap the plait around the dish to form a wreath shape. Cover loosely with clingfilm and leave to rise for approximately 45 minutes to 1 hour.

    Remove the clingfilm, brush the wreath with a little water and scatter the poppy seeds over. Bake for 20 minutes. Remove from the oven, replace the ovenproof dish with the Camembert, and bake for a further 10 minutes until golden.

    Remove from the oven and leave to cool for at least 15 minutes before tearing the bread and dunking into the warm Camembert.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary