Christmas wreath
Instructions
Mix the type 0 flour with the yeast, then add 80 g of sugar, the buckwheat flour, the vanilla, the grated orange zest, the oil, and the plant-based milk.
Mix the ingredients with a spoon, then transfer the dough to a floured work surface and knead it until it becomes smooth and soft.
Transfer it to a lightly oiled bowl and let it rise, covered with a kitchen towel, in a warm place away from drafts until it doubles in volume; this takes about 2 to 2½ hours.
Squeeze the orange and drizzle the juice over the raisins; set aside.
Take the dough, roll it out on a lightly floured work surface, and shape it into a rectangle with a rolling pin. Evenly distribute the remaining 20 g of sugar, the cinnamon, and the well-drained raisins, then roll the dough up into a log; seal the ends tightly.
Slice the log in half lengthwise with a very sharp knife, then twist the two ends together to form a circle; place an oiled, oven-safe bowl in the center of the circle.
Let the dough rise, covered with a kitchen towel, for about 30–40 minutes, or until it doubles in volume.
Brush the surface with a few tablespoons of plant-based milk.
Bake the brioche in a preheated oven at 180°C for about 25–30 minutes, until golden brown.
