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Thermomix spiced cherry brioche wreath recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Impress with a festive wreath filled with dried fruit and almonds, ideal for Christmas meals.
Ingredients:
  • 40 g white sugar
  • 330 g full cream milk
  • 3 tsp dried instant yeast
  • 80 g unsalted butter, cut into pieces
  • 2.40 gm sea salt
  • 650 g baker's flour, plus extra for dusting
  • 130 g white sugar
  • 1.88 gm ground nutmeg
  • 1/2 tsp ground cardamom
  • 2 cinnamon quills
  • 2 star anise
  • 100 g dried cranberries, plus extra for garnishing
  • 250 g fresh cherries, pitted, plus extra for garnishing
  • 100 g flaked almonds
  • 20 g unsalted butter, melted, for brushing
  • Icing sugar, for dusting
Instructions:
  • Prepare a large baking tray by lining it with parchment paper and set it aside.
  • In a mixing bowl, combine sugar, milk, and yeast. Warm the mixture for 2 minutes at 37C on speed 2. Remember to scrape down the sides of the bowl with a spatula.
  • Combine butter, salt, flour, and egg in a mixing bowl and mix on high speed for 10 seconds. Scrape down the sides of the bowl with a spatula, then knead the dough for 3 minutes.
  • Place dough in a spacious glass bowl, then cover with plastic wrap or a damp kitchen towel. Let it rise in a cozy spot until it doubles in size (about 1 hour). Clean and dry the mixing bowl.
  • For the filling, combine sugar, nutmeg, cardamom, cinnamon, star anise, and cloves in a mixing bowl and blend for 20 seconds on high speed. Scoop out 3 tablespoons of the mixture into a small bowl and set aside the rest in another bowl.
  • Preheat your oven to 180C. Place the proved dough on a ThermoMat or floured work surface and shape it into a ball. Divide the dough in half and roll each half into a 50 x 20 cm rectangle.
  • Evenly spread the larger portion of reserved spice mixture over both rectangles of dough.
  • Weigh 200 g of cranberries, 200 g of cherries, and 80 g of flaked almonds into a bowl placed on top of the mixing bowl lid. Mix together, then spread half of the mixture down the center of a dough rectangle. Roll the dough into a long sausage shape to cover the filling using your hands.
  • Proceed with the second rectangle of dough, spreading the rest of the cranberry, cherry, and almond mixture evenly.
  • Lay the dough lengths side by side and weave them together in a criss-cross pattern to form a two-piece braid.
  • Press the ends of both dough pieces together to seal, then form a wreath by bringing the two ends together. Seal the wreath ends and place on a prepared baking tray.
  • Weigh 50 g cherries and 20 g flaked almonds into a small bowl. Brush the wreath with melted butter. Top with the cherries and almonds. Dust with the reserved 3 tablespoons of spice mixture. Bake at 180C for 30-35 minutes until the brioche is golden.
  • Once cooled, decorate with additional dried cranberries and fresh cherries according to your preference. Sprinkle icing sugar over the wreath right before serving.

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