Savory Christmas Wreath by @cakeofgina_

55 min

18 servings

🌾

380 g

Manitoba flour

🌾

260 g

00 flour

🥛

260 ml

Milk

🥚

2.6

Eggs

🧀

64 g

Parmesan

🍞

26 g

Fresh brewer's yeast

🧈

64 g

Butter

🍬

13 g

Sugar

🧂

13 g

Salt

🧀

230 g

Galbanino cheese

🌿

6.4 g

Parsley

🫑

2.6 g

Pink pepper

🥚

1.3

Egg white

  1. Beat
    • egg
    • butter

    Lightly beat the 2 eggs and melt the 50 g butter.

  2. Add
    • Manitoba flour
    • milk
    • Eggs

    Add Manitoba flour, all-purpose flour, milk, Parmesan cheese, fresh brewer's yeast, beaten eggs, and sugar to the stand mixer bowl.

  3. Knead
    • butter

    Knead on low speed until the ingredients form a dough, then pour in the melted butter gradually.

  4. Knead
    • salt

    Add the salt and knead at medium speed for 5 to 6 minutes until smooth and elastic.

  5. Transfer

    Transfer the dough to a bowl and cover it with plastic wrap.

  6. Place

    Place the covered dough in the oven with only its light on and let it rise until doubled in size.

  7. Divide

    Divide the risen dough into 18 portions of about 50 g each.

  8. Cut
    • Galbanino cheese

    Cut the Galbanino cheese into 18 small cubes and place one cube in each dough portion.

  9. Arrange

    Seal each portion into a ball and arrange the balls in a wreath shape on the baking sheet.

  10. Brush
    • egg white
    • parsley
    • pink peppercorns

    Brush the wreath with egg white and scatter parsley and pink peppercorns over it.

  11. Rise

    Let the shaped wreath rise for 30 minutes.

  12. Bake

    Bake on the lower oven rack at 180°C (356°F) for 25 minutes until golden brown.

Savory Christmas Wreath by @cakeofgina_

55 min

18 servings

🌾

380 g

Manitoba flour

🌾

260 g

00 flour

🥛

260 ml

Milk

🥚

2.6

Eggs

🧀

64 g

Parmesan

🍞

26 g

Fresh brewer's yeast

🧈

64 g

Butter

🍬

13 g

Sugar

🧂

13 g

Salt

🧀

230 g

Galbanino cheese

🌿

6.4 g

Parsley

🫑

2.6 g

Pink pepper

🥚

1.3

Egg white

Preparation Steps

  1. Step 1/12

    Lightly beat the 2 eggs and melt the 50 g butter.

    🥚egg
    🧈butter
    🥣mixing bowl

  2. Step 2/12

    Add Manitoba flour, all-purpose flour, milk, Parmesan cheese, fresh brewer's yeast, beaten eggs, and sugar to the stand mixer bowl.

    🌾Manitoba flour
    🌾all-purpose flour
    🥛milk
    🧀Parmesan cheese
    🍞fresh brewer's yeast
    🥚egg
    🍬sugar
    🥣stand mixer bowl

  3. Step 3/12

    Knead on low speed until the ingredients form a dough, then pour in the melted butter gradually.

    🧈butter
    🥣stand mixer bowl

  4. Step 4/12

    Add the salt and knead at medium speed for 5 to 6 minutes until smooth and elastic.

    🧂salt
    🥣stand mixer bowl

  5. Step 5/12

    Transfer the dough to a bowl and cover it with plastic wrap.

    🥣mixing bowl
    🧻plastic wrap

  6. Step 6/12

    Place the covered dough in the oven with only its light on and let it rise until doubled in size.

    🥣mixing bowl

  7. Step 7/12

    Divide the risen dough into 18 portions of about 50 g each.

    ⚖️kitchen scale
    🥐dough scraper

  8. Step 8/12

    Cut the Galbanino cheese into 18 small cubes and place one cube in each dough portion.

    🧀Galbanino cheese
    🥐dough scraper

  9. Step 9/12

    Seal each portion into a ball and arrange the balls in a wreath shape on the baking sheet.

    🍳baking sheet

  10. Step 10/12

    Brush the wreath with egg white and scatter parsley and pink peppercorns over it.

    🥚egg white
    🌿parsley
    ⚫pink peppercorns
    🖌️pastry brush
    🍳baking sheet

  11. Step 11/12

    Let the shaped wreath rise for 30 minutes.

    🍳baking sheet

  12. Step 12/12

    Bake on the lower oven rack at 180°C (356°F) for 25 minutes until golden brown.

    🍳baking sheet

Composition

Ingredients

Types

Grains, Dairy, Eggs, Leavening, Sweeteners, Seasonings, Cheese, Herbs

Ingredients

Manitoba flour, 00 flour, Milk, Eggs, Parmesan, Fresh brewer's yeast, Butter, Sugar, Salt, Galbanino cheese, Parsley, Pink pepper, Egg white

Notes

Eggs (medium eggs), Butter (melted), Galbanino cheese (or scamorza, for the filling, no amount given), Parsley (for decoration, no amount given), Pink pepper (for decoration, no amount given), Egg white (for brushing, no amount given)

Allergens

Gluten, Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

211 kcal

Macro nutrients

Protein: 8.5g, Carbohydrates: 28.5g, Fat: 7.1g, Fiber: 1.2g, Sugars: 2.1g

Nutritional Information

Minerals

Calcium: 166mg, Sodium: 270mg, Iron: 1.4mg

Vitamins

Vitamin A: 72µg, Vitamin B12: 0.3µg, Vitamin C: 0.4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

stand mixer bowl, mixing bowl, kitchen scale, dough scraper, pastry brush, baking sheet, plastic wrap

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Main Course, Appetizer, Side Dish, Snack

Occasions

Christmas, Holiday party, Aperitif, Brunch

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Stringy, Chewy

Flavors

Savory, Buttery, Cheesy, Mildly sweet, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container after completely cooling.), fridge : 3 days (Store in an airtight container; reheat before serving.), freezer : 2 months (Wrap portions tightly and freeze after completely cooling.)