Pecan and maple syrup wreath

Pecan and Maple Syrup Wreath

Pecan and Maple Syrup Wreath

Is it a breakfast item?  Is it a dessert item?  Yes!  In Poland we would consider this a dessert, but cinnamon rolls and the like are very popular for breakfast in North America.  This delicious wreath is a very fluffy and aromatic cake, perfect for a Sunday morning breakfast with a cup of good coffee.  Your house is going to smell amazing when this cake is baking, but just remember two things.  First, use a really big pan so your dough will have enough space to grown. ( Mine was 10in and was almost too small.)  The second is to wait until the cake cools off before you start cutting it. Enjoy : )

Pecan and maple syrup wreath
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 6+

Ingredients
For the dough
  • 5 cups bread flour
  • 1½ cups of lukewarm milk
  • ½ cup butter, melted
  • ⅓ cup sugar
  • 1 teaspoon Kirkland pure vanilla
  • 2 eggs
  • 1 egg yolk from a 3rd egg
  • 3 and ¼ teaspoon of dry yeast
  • bread crumbs for dusting
  • soft butter for greasing
For the filling
  • 2 cups roasted Kirkland pecans, chopped
  • ⅓ cup Kirkland pure maple syrup
  • 4 tablespoons sugar
  • 3 teaspoons cinnamon
For the icing
  • 3 tablespoons rum (use equal amount brewed Earl Grey tea for kid friendly icing)
  • 1 cup icing sugar

Instructions
  1. Preheat oven to 380F
  2. In a large bowl, mix the yeast with the flour
  3. In a separate bowl mix together the 2 eggs and extra yolk, milk, sugar and vanilla.
  4. Pour the egg/milk mixture into the flour/yeast mixture, add the butter, mix everything into a dough and then knead the dough until soft and flexible. Let stand covered in a warm place until it has doubled in volume. (approx 1 hour).
  5. After the 1 hour, remove the dough from the bowl onto a flour dusted surface and knead again for about 1 minute.
  6. Roll out the dough to create a big flat rectangle about 16×19 inches in shape.
  7. Coat the dough with the maple syrup and sprinkle with sugar, cinnamon and the nuts.
  8. Roll the dough into a log and with a sharp knife cut the log lengthwise, almost all the way through, leaving one end uncut.
  9. Take the roll and form a braid/twisted rope with the ends pinched together.
  10. Form a wreath with the braid by bringing the ends together and place on a baking pan that has been greased with butter and then dusted with bread crumbs.
  11. Let stand covered in a warm place, until puffed up, for about 30 minutes.
  12. Bake at 380F for about 40 minutes. After removing from the oven, let it cool and then decorate with icing.
Bread machine option
  1. You can also make the dough in a bread machine. Put all ingredients from the first list into the dough basket in the order of liquid, dry ingredients and yeast on the end.
  2. Set on a “dough” program. When ready follow the instructions from step 5.

 

Pecan coated wreath dough in the shape of a rectangle

Pecan coated wreath dough in the shape of a rectangle

The dough rolled into a log

The dough rolled into a log

Cutting the dough log

Cutting the dough log

Wreath dough twisted into a braid

Wreath dough twisted into a braid

The wreath is ready to bake

The wreath is ready to bake