Christmas, it’s a time of celebration and joy, but often, for the person who has the responsibility of planning the festive feast, it can be a time of stress. Not only do you have the stress of finding the perfect gift for friends and family, but you also want to host the perfect meal. There’s weeks of planning, lists to be made, and multiple dishes and multiple courses.
So, in the lead up to Christmas I’ll be sharing 12 treats with you. 12 treats that will hopefully inspire you and in some small way ease the stress of planning your Christmas feast.
Today we are starting with this absolutely gorgeous Christmas wreath. Not only is it delicious, it’s an edible centrepiece for your Christmas table!
Imagine this gorgeous wreath the centerpiece on your Christmas table, perhaps with an arrangement of candles in the middle or some flowers, and imagine the surprise when you tell everyone that not only did you make it but that at the end of the meal they get to eat it!
This Strawberry and Chocolate Chip Christmas wreath is delicious. The crust is lightly crunchy and the middle is soft and oozing with jam and dark chocolate chips. It’s sticky and messy, but damn is it good, and despite it’s looks, amazingly simple to make too! Just try not to eat it before your guests arrive!
Strawberry & Chocolate Chip Christmas Wreath
Recipe adapted from Donna Hay magazine Dec-Jan 2013
- 1 tsp dry yeast
- 2 tbs caster sugar superfine
- 1/2 cup of lukewarm water
- 1 1/2 tbs of warm milk
- 1 1/2 cups of 00 flour 225g, superfine
- 1 tsp of ground cinnamon
- 1 1/2 tbs of vegetable oil
- 2/3 cup of dark chocolate chips
- 1/2 cup of strawberry jam
- 1 tbs of milk for brushing
- 1 tbs of raw sugar
- Combine the yeast, sugar, water and milk in a jug and stir to combine. Place in a warm area for 5 minute or until bubbles appear on the surface.
- Add the flour and cinnamon in a bowl and mix to combine and make a well in the center. Add the oil and yeast mixture and mix to form a dough. Remove from the bowl and place on a lightly floured bench and knead for 5 to 6 minutes, or until smooth and elastic. Lightly oil a bowl and place the dough in the bowl and cover with a damp tea towel and set aside for 1 hour, or until doubled in size.
- Preheat the oven to 200 Celsius (400 Fahrenheit) and roll out the dough into a 55cm (21.5 inches) by 25cm (10 inches) large rectangle. Spread the strawberry jam over dough and sprinkle with chocolate chips.
- Roll the dough lengthways (from the long edge) to cover the filling, as you would a swiss roll. Then take a sharp knife and cut lengthways through the dough down the middle. This will reveal the jam filling. Turn the cut pieces of dough so the jam filling is facing up.
- Place the dough halves onto baking paper cross the ends over each other to form an X shape and pinch the two of the ends together to seal. Begin braiding the dough, crossing each piece of dough over the other to form a rope. Check out this video if you aren't quite clear on the process.
- Curl the braided dough to form a circle, making sure the jam filling is facing up, and fold the two ends of the braid together to complete the circle.
- Transfer the baking paper onto a baking tray and brush with milk and sprinkle with raw sugar and bake for 15 to 20 minutes or until golden and cooked through.