Christmas Chocolate Nut Reindeer Wreath Bread
It's Christmas season again! Reindeers, nuts, bells, sweet and fragrant desserts, and the Christmas feast... Just thinking about it makes people feel happy. This year, I'd like to share a super satisfying chocolate nut bread. Shaped like a Christmas wreath, it's filled with rich chocolate and crispy nuts, dusted with sparkling powdered sugar, and garnished with simple, easy-to-make antlers. Delicious and beautiful bread waiting to be shared on Christmas Eve! Made with the Golden Statue bread flour, the bread achieves a perfect texture and is incredibly easy to make – highly recommended! 【Antlers can be attached with toothpicks or skewers!】 【If you're too lazy to make the antlers, just make the wreath instead – that's totally fine!】
Ingredients
Steps
Prepare all the ingredients. We're using Golden Statue bread flour here!
Use the 'butter last' method to knead the dough until a thin membrane forms: mix all the dough ingredients (except the butter) together and knead until smooth. Then, add softened butter and continue kneading until the dough reaches the fully developed stage. A well-developed dough with strong gluten and elasticity will make the subsequent steps much easier!
Lightly shape the kneaded dough into a round and let it rise in a warm place (about 28–30°C) until it doubles in size. To check if the fermentation is complete, you can dip your finger in flour and press the center of the dough—if the indentation does not bounce back, the fermentation is done!
While the dough is fermenting, prepare the rich chocolate filling. Chop the chocolate and butter into small pieces and set aside.
Melt the chopped chocolate and butter using a double boiler, stir until smooth, and let it stand at room temperature. If the room temperature is low and the mixture hardens, reheat it with a double boiler and stir to soften before spreading it on the dough.
Take one-sixth of the risen dough and shape it into two pieces, each about 8–10 cm long, for the antlers. If you don't want to make antlers, you can proceed with the rest of the dough for the wreath.
Cut slits on each side as shown, let it proof in a warm place until 1.5 times in size, brush with egg wash, and bake in a preheated oven at 180°C for about 12 minutes until golden. Set aside.
Press the air out of the main dough, cover it with plastic wrap, and let it rest for 15 minutes to make rolling easier. Sprinkle a bit of flour on your work surface to prevent sticking, and you're ready for the next step!
Gently roll out the rested dough into a thin rectangle about 50 cm x 25 cm. Be gentle and patient to ensure even thickness.
Spread the prepared chocolate filling evenly over the dough, leaving a 1-cm border to avoid mess during later steps. Sprinkle all the nuts and dried fruits on top, pressing them slightly into the chocolate.
Roll the dough tightly from the long side and pinch the seams shut. Extend the rolled dough gently to a length of about 60–65 cm.
Use a sharp knife to slice the dough lengthwise along the middle, creating two strips. A sharp knife will ensure a clean cut, resulting in a beautiful finished product.
Braid the two strips as shown, ensuring that the cut sides stay exposed. A two-strand braid is very simple – just cross the strips over each other alternately.
Join the ends to form a wreath and pinch them tightly. Place the wreath on a baking tray. I used a 28 x 28 cm tray, which is just the right size for this wreath. Leave a 2–3 cm gap around the perimeter because it will expand during the second fermentation.
Place the shaped dough in a proofing box or an oven with a bowl of hot water to ferment until doubled in size.
Bake the proofed dough in a preheated oven at 180°C for about 18 minutes until it's golden brown. Dust with powdered sugar, add the pre-baked antlers, decorate with Christmas-themed garnishes, and voilà! A delicious and visually stunning Christmas bread is ready!
Finish it off by attaching the adorable antlers made earlier, and it looks even cuter!