Wreaths for carolers

Christmas Eve at our place is quite hectic, so I organize myself in advance with the sweet breads. I make them for the carolers, but also because they stay good for several days. Since childhood, I have associated this period with the smell of rising dough and the taste of warm sweet breads, just like my grandmother used to make. The whole process is quite simple if you have a bread machine, but it works just as well with manual kneading.

Quick info
Total time: about 2 and a half hours (including rising and baking)
Servings: 8 large sweet breads
Difficulty: easy to medium, especially with a bread machine

Ingredients

400 ml unsweetened coconut milk
700 g white flour (000)
1 tablespoon sea salt (do not skip, otherwise they will be bland)
1 teaspoon brown sugar
50 ml extra virgin olive oil (for the dough and greasing the sweet breads)
1 tablespoon ground flaxseed (obtained by grinding flaxseeds)
7 g dry yeast (1 packet)
sesame seeds for decoration

Preparation method

1. If using a bread machine, first add the liquids: coconut milk and oil. Add the flour, then salt, sugar, ground flaxseed, and dry yeast (on top, not directly on the salt).
2. Start the kneading and rising program (it takes 90 minutes for me).
3. If doing it manually, mix the dry ingredients in a large bowl, then add the coconut milk and oil. Knead for 10-12 minutes until you have a smooth dough. Cover and let rise for 1 hour in a warm place.
4. After the dough has risen, sprinkle a little flour on the table. Remove the dough and knead it gently (1-2 minutes) to release the air.
5. Divide the dough into 8 equal pieces. Each piece is cut in half, and you roll each half into long strands, about 30-35 cm.
6. Braid the two strands – simply twist them around each other. Then form a circle and join the ends (pinch them well so they don’t come apart while baking).
7. Optionally, you can wrap a third thin strand around the circle for a more rustic look.
8. Place the sweet breads on a baking tray lined with parchment paper, spaced apart.
9. Brush each sweet bread with a little olive oil, then sprinkle sesame seeds on top.
10. Let the sweet breads rise for another 15-20 minutes while the oven heats up.
11. Bake in the preheated oven at 180°C for 22-25 minutes. They are done when they are nicely browned and sound hollow when tapped gently on the bottom.
12. Remove the tray and let them cool there for 10 minutes. Then transfer them to a rack or a clean towel.

Why I make this recipe often

These sweet breads are easy to make and last well for a few days. I love their texture – slightly elastic, not crumbly. The coconut milk gives a subtle flavor and makes them softer. It’s a recipe suitable for any occasion when you need something quick and uncomplicated to put on the table.

Tips

If you want a shinier crust, you can brush the sweet breads with a little milk or even a mixture of oil and water.
After completely cooling, keep them wrapped in a clean towel so they don’t dry out too quickly.
Do not substitute the salt or sugar – both are important for flavor and for the dough to rise.
Use flour 000, not type 650, so they don’t turn out too dense.

Substitutions

Coconut milk can be replaced with any plant-based milk (soy, almond), but the texture will be slightly different.
Ground flaxseed is not mandatory, but it helps bind the dough, especially if you are not using eggs.
Brown sugar can be replaced with regular sugar or agave syrup.
You can skip the sesame seeds or replace them with poppy seeds.

Variations

If you want sweet breads, you can add 1-2 extra tablespoons of sugar and a little grated orange zest.
For a more rustic flavor, mix in 100 g of whole wheat flour with the white flour.
They also turn out well in a simple braid shape, not just round – it takes less time.

Serving ideas

They are good warm, plain or with jam, but also great for breakfast with butter or nut spread.
You can also serve them alongside cheeses or with vegetable spread.
For festive platters, they look nice decorated with rosemary sprigs or dried fruits.

Frequently asked questions

1. Can I use fresh yeast?
Yes, 20 g of fresh yeast is enough. Dissolve it in warm milk with sugar, then add it to the flour.

2. Can I make the dough in the evening and bake the sweet breads in the morning?
Yes, you can leave the formed dough in the fridge overnight. In the morning, take it out, let it reach room temperature for 30 minutes, then form the sweet breads and bake them.

3. Can I freeze them?
Yes, after they have completely cooled. For serving, let them thaw at room temperature and you can reheat them gently.

4. If I don’t have a bread machine, can I do it by hand?
Sure, but knead the dough well to make it elastic, about 10-12 minutes. Follow the same steps.

5. Can I use regular oil instead of olive oil?
Yes, but olive oil gives a slightly different taste and makes them softer.

Nutritional values (per sweet bread, estimated)

Calories: ~260 kcal
Carbohydrates: ~47 g
Proteins: ~7 g
Fats: ~5 g
Fiber: ~2 g

Storage and reheating

The sweet breads last 2-3 days at room temperature, wrapped in a towel or placed in a container with a lid. If they harden, you can put them in the oven for 3-4 minutes at 170°C or warm them gently in the microwave. For longer storage, you can freeze and reheat directly, for 10 minutes in the oven.

1. All ingredients are added to the bread machine (first the liquids, then the dry ingredients) and the machine is set to the dough program (it takes about 90 minutes for me). 2. The dough is removed from the bread machine, kneaded a bit on a floured surface, and divided into 8 equal parts. Each part is further divided into 2 equal halves, which are rolled into long strands. 3. A long cord is formed from the first 2 strands (braided in 2, or the technique of the Martisor cord). 4. The resulting cord is closed into a circle and secured tightly. Another straight strand is placed alongside it, which is firmly attached to the previous circle. 5. The obtained ring is placed in a baking tray lined with parchment paper, and the above operation is repeated until the dough is finished. 6. The rings are brushed with olive oil, sprinkled with sesame seeds, and placed in the preheated oven. They are baked at medium heat (180 degrees) until they pass the toothpick test. 7. They are left to cool in the tray, after which they are nicely arranged in a basket with apples and nuts, waiting for the carolers.

 Ingredients: ingredients: 400 ml coconut milk 700 g white flour 1 tablespoon sea salt 1 teaspoon brown sugar 50 ml extra virgin olive oil 1 tablespoon flaxseed flour (made by grinding flaxseeds) 1 packet dry yeast (7g) a little sesame for decoration

 Tags:  doughnuts santa claus doughnuts dough rings for carolers