Matcha Christmas Wreath
I love Christmas, like a child. What I love the most is to decorate my tree and my house with edibles rather than ise pre-made plasticy decorations. I involve the kids and their friends into making simple cut off biscuits and I get to play with all other baked goods, and this year the weaths have became my passion!
I made few and I have to say are beautiful Christmas presents. This recipe can be divided in half or quarters to create mini wreaths to give away as last minute gift!
Recipe adapted from FixFeastFlair
Preparing time 20 min
Prooving time 1 hour
Cooking time 30 min
1 cup tepid nut milk
2-1/4 tsp active dry yeast
9 Tbsp. coconut oil room temperature
1/4 cup raw sugar
3 Tbsp flaxseed meal + 9 Tbsp water
4-3/4 cup all-purpose flour
1-1/2 tsp. pure vanilla powder
2 Tbsp. matchaelogist matcha powder
1/2 tsp sea salt
BLACK SESAME & CHOCOLATE FILLING
4 Tbsp. coconut oil room temperature
80 gr bittersweet chocolate
1/2 cup granulated sugar
3 Tbsp rice syrup or other liquid sweetner
5 Tbsp toasted black sesame seeds, roasted and coarsely ground
Mix into the 1 cup of tepid milk the yeast, sugar, flax seed mixture and coconut oil. Leave to rest 15 minutes.
Into a large bowl mix together the remaining dry ingredients.
After waiting the 15 minutes incorporate the liquids to the flour folding with a spatula until possible.
Then start kneading the dough with your hands until smooth and uniform.
Grease the bowl where the dough is and leave proving under a damp towel in a warm place like the oven with the light on.
In a heavy bootomed pan, on a medium flame, roast the sesame seeds until they start popping.
Remove from the pan and grind them coarsely.
In the same pan dissolve the oil, chocolate and sugar.
Add the sesame seeds and rice syrup. Mix well and switch off the flame.
Let it cool down before spreading.
After 1 hour.
Switch on the oven at the minimum.
Take the dough on a clean floured surface and with a rolling pin create a rectangle of 12”x20” (30x50 cm)
Spread the sesame filling leaving an empty inch (2 cm) on the long sides.
Roll thightly and cut all the way through lenghwise. I’ve used a very sharp bread knife, slightly wet.
Then on a floured surface or straight on the baking paper start twisting the 2 half together. Twist them as thight as possible without braking the pastry.
Then join the 2 ends pressing together the pastry tails, if you have too much empthy pastry at the 2 ends cut off some. Brush the wreath with a mixture of melted coconut oil and sugar (1:1 rate).
Switch off the oven. Place the wreath on a baking trail on the lower rack.
Leave in the oven for 10-15 minutes then switch on the oven again at 180°C and cook for 30 min circa or until gloden brown.