Caramelised Red Onion & Goats Cheese Wreath

November 15, 2017

This bake is basically a couronne (French for crown) but with my own Christmas twist. This bread is so simple to make - the basis of this bake is a white loaf mixture filled with a spiral of Goats cheese & Caramelised red onion - the challenge comes when decorating it. I made a dough ribbon for mine to give the effect of a Christmas wreath but I fear I will not be able to give you an accurate method for creating a dough ribbon because I made mine more on instinct and stopped when it looked right. If you feel confident, give shaping some dough decorations a go but if not the bread is so delicious that it just won't matter!

 

INGREDIENTS

 

For the Dough

 

- 2 Tbsp Olive oil

- 300ml Water

- 30g Parmesan cheese (finely grated)

- 1tsp Salt

- 460g Strong white bread flour

- 1tsp Sugar

- 2tsp Yeast

 

For the Filling

 

- 200g Goats cheese (chopped into small cubes)

- 2 Small red onions (Chopped into thin slices)

- 2tsp Caster sugar

- 1tbsp Olive oil

- 1tbsp Balsamic vinegar

 

- 1 egg (beaten)

 

METHOD

 

- Prepare the bread dough by placing all your ingredients (ensuring the sugar and salt are separate from the yeast) into a freestanding electric mixer (with dough hook attachment).

 

- Mix on a low speed until the mixture comes together before removing from the mixer and kneading by hand for approximately 10 minutes - the dough should be smooth and stretchy.

 

- Place dough in a lightly oiled bowl and leave to rise in a warm place for an hour.

 

- Meanwhile, prepare your caramelised red onions by placing the onions, oil, sugar and vinegar into a saucepan and place on a medium heat for 5 minutes or so, stirring regularly to allow the onions to soften.

 

- Once cooked place the onions on a sheet of kitchen towel and pat dry to remove any excess oil.

 

- When the dough is ready, roll out into a 20 x 30 rectangle and sprinkle the cheese and onions across the dough randomly. Roll from the long end of the dough so that it creates a log shape (similar to if you were making cinnamon rolls).

 

- Take the dough by each end and bring together to make a circle. Using a little bit of water, if you need to, seal the two ends together to make one complete circle of dough.

 

- Leave the wreath to rise for around 30 minutes before brushing with beaten egg all over. 

 

- Bake in the oven at 180 degrees (fan) for 35 minutes.

 

- This bread tastes delicious warm so, if you can, serve soon after baking; it will also keep for 3 days in an airtight container.

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

August 2, 2019

January 9, 2019

October 30, 2018

September 24, 2018

September 4, 2018

April 30, 2018

Please reload

Benji's Baking | benjis_baking@hotmail.com | United Kingdom

© 2018 by Benji's Baking
  • Snapchat