Laden with dulce de leche, this swirled brioche wreath is delightful served as dessert, or as an accompaniment to your morning coffee. While baking, the dulce de leche caramelises into a buttery, toffee melt-in-the-mouth heaven, all encased in a tenderly soft brioche.
Makes one large wreath or two smaller wreaths
- 350 g flour
- 66 g granulated sugar
- 2 eggs
- 100 g unsalted butter (at room temperature)
- ¼ teaspoon salt
- 6 g instant yeast
- 116 g lukewarm water
- 6-7 tablespoons store-bought dulce de leche
- oil for greasing
- 2 tablespoons granulated sugar
- 2 tablespoons water
- In a small bowl, add the lukewarm water and yeast. Stir to combine and set aside for about 7-8 minutes.
- Using a stand-mixer, mix together the flour, salt and sugar. Once combined, add in the eggs one at a time.
- Then add in the yeast mixture. The mixture should have a dough-like consistency.
- With the mixer running, add the butter, one cube at a time until all of it is incorporated into the dough. Work the dough for about 8-10 minutes.
- Roll into a ball and transfer to a well-oiled bowl. Leave the dough to rest in the fridge overnight (12 hours minimum).
- When the dough is ready, roll it out into a large rectangle onto a lightly floured surface. It should be twice as long as it is wide.
- Spread the dulce de leche in an even layer and roll the dough into a log from the longer side.
- Using a sharp knife, slice the log in half lengthwise. With the exposed sides up, braid the two halves together and pinch the ends.
- Transfer into a baking pan lined with baking paper. Then join the two ends together to make a wreath.
- Cover with a damp towel and let the dough rest at room temperature for about an hour.
- Place the baking pan into an oven pre-heated at 200°C. Bake for 15-18 minutes.
- Meanwhile, in a small saucepan, heat the 2 tablespoons of sugar and water until all the sugar has dissolved.
- Once out of the oven, immediately brush the wreath with the sugar syrup.