Czelli recipe · Brioche

Rose Wreath

This rose wreath looks stunning, yet it’s simple to make. Soft, fluffy dough is rolled into little roses that bake together until golden, so you can serve the wreath whole or let everyone pull off their own rose. Czelli Fluffy Sweet Bread Flour Mix needs only water and butter, so it’s quick to put together for breakfast, an afternoon treat or a festive table.

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Serves: 1 wreath
Baking: 30 min - : 25 min

Method

13 steps

Sift the flour into a bowl, then add the lukewarm water and the softened butter.
Knead the dough by hand or with a mixer until smooth, shape it into a ball, cover and let it rise for 30 minutes.
On a floured surface, roll the dough out to about 3 mm thick.
Cut out discs with a 10–12 cm round cutter.
For each rose, lay four discs in an overlapping row.
Roll the discs up tightly from the bottom upwards, gently pinching the edges together so the dough holds its shape.
Cut the roll in half through the middle – this gives you two roses.
Arrange the roses in a circle in a baking-paper-lined tin, leaving about 3 cm between them.
Knead the leftover dough together, roll it out again and cut out more discs. Use them for another wreath, or bake the roses one by one in a muffin tin.
Cover and let them rise for another 50–60 minutes.
Gently brush the tops with beaten egg.
Bake in an oven preheated to 170 °C (top and bottom heat) for about 25 minutes, until golden.
After 10–12 minutes of baking, cover with aluminium foil so the tops don’t burn.