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Raspberry and ginger bread wreath

Raspberry and Ginger Bread Wreath for Festive Gatherings

A delightful Raspberry and Ginger Bread Wreath that adds festive charm and a burst of flavor to your holiday gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup milk, warmed Use almond or soy milk for a dairy-free version.
  • 1/4 cup water, warmed Assists yeast activation.
  • 7 g dried yeast Essential leavening agent for rising.
  • 2 Tbsp honey Opt for maple syrup for a vegan alternative.
  • 4 1/4 cups plain flour, sifted Whole wheat flour works for added fiber.
  • 1/3 cup caster sugar Brown sugar gives a richer flavor.
  • 1 tsp salt Avoid substitutes unless reducing sodium.
  • 2 tsp finely grated lemon zest Lime zest can also be used.
  • 2 tsp ground ginger Replace with freshly grated ginger for a stronger flavor.
  • 1/2 tsp ground cinnamon Can be omitted for a milder taste.
  • 1/2 tsp ground cardamom Optional for complexity.
  • 2 free-range eggs lightly beaten Use flax eggs for a vegan option.
  • 125 g unsalted butter, melted, cooled Substitute with coconut oil for a dairy-free option.
  • 2 Tbsp milk, for brushing Omit for dairy-free.
  • 30 g crystallised ginger, finely chopped Other dried fruits may be used as substitutes.
For the Jam Filling
  • 1 cup caster sugar Adjust based on the ripeness of the fruit.
  • 250 g raspberries, fresh or frozen Feel free to swap for other berries.
  • 2 Tbsp lemon juice Lime juice can work too.
  • 1 Tbsp finely grated fresh ginger Skip it if you prefer less ginger.
  • 40 g unsalted butter, melted, cooled Adds smoothness to the jam.
To Serve
  • Gold ribbon A decorative option for presentation; entirely optional.

Equipment

  • Mixing bowl
  • stand mixer
  • Saucepan
  • baking tray
  • plastic wrap
  • kitchen towel

Method
 

Preparation Steps
  1. In a mixing bowl, combine 1/2 cup warmed milk, 1/4 cup warmed water, 7g dried yeast, and 2 tablespoons honey. Stir gently to mix, then let it sit for about 10 minutes, until it becomes frothy on the surface.
  2. In a stand mixer, whisk together 4 1/4 cups sifted flour, 1/3 cup caster sugar, 1 teaspoon salt, 2 teaspoons lemon zest, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, and optional 1/2 teaspoon ground cardamom. Gradually add the frothy yeast mixture and 2 lightly beaten eggs. Mix on medium speed until a smooth, elastic dough forms.
  3. With the mixer running, slowly drizzle in 125g melted and cooled unsalted butter while continuing to knead for about 10–15 minutes. The dough should become elastic and slightly tacky but not sticky.
  4. Shape the kneaded dough into a ball and place it into a greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot until doubled in size, roughly 1.5 hours.
  5. While the dough is rising, make the jam filling. In a saucepan, combine 1 cup caster sugar, 250g raspberries, 2 tablespoons lemon juice, and 1 tablespoon finely grated fresh ginger if desired. Cook over medium heat for about 15–20 minutes, stirring occasionally, until the mixture thickens.
  6. Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the surface with the remaining melted butter, then spread half the cooled jam filling evenly over the dough.
  7. Chill the rolled log in the refrigerator for about 15 minutes to firm up the dough. After chilling, remove it and carefully cut it lengthwise, revealing the jam filling inside.
  8. Twist the two halves together to form a wreath shape, tucking the ends underneath to secure.
  9. Place your beautifully shaped wreath onto a lined baking tray. Cover with plastic wrap or a kitchen towel and let it rise again for about 30 minutes.
  10. Preheat your oven to 220°C (425°F). Brush the wreath with 2 tablespoons of milk for a golden crust. Bake for 10 minutes, then lower the temperature to 190°C (375°F) and continue baking for another 18–20 minutes.
  11. After baking, immediately brush the warm wreath with a mixture of honey diluted in a little water for a beautiful shine.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For best flavor and texture, enjoy your Raspberry and Ginger Bread Wreath the same day it's baked. Store any leftovers in an airtight container.

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