Wreath Bread with Beer-Candied Oranges

A festive, enriched dough that’s wrapped with dried cranberries, chopped pistachios, and beer-candied oranges.

Happy Holidays!

Make a new tradition. Beer and bread pairing.  Who knew?

This is a sweeter, enriched dough.  Very similar to dough for a cinnamon roll but with dried fruit.  The center of the show is the Beer-Candied Oranges.

Beer Candied Oranges

Beer-Candied Oranges

I used Revolution Brewing’s Fistmas Holiday Ale.  It’s a Chicago tradition every year to pick a pack of this up at the store.  It is full of flavor with hints of ginger and orange peel.  I just had to make a recipe somehow for this!  You can find the recipe here for Beer-Candied Oranges.

Bread

Dissolve yeast into warm water. Wait for fermentation. Combine yeast mixture, sugar, salt, egg, dry milk, potato flakes, orange bitters. Slowly add 2 cups of flour.

Wreath Bread with Beer-Candied Oranges

Use the other 1/2 cup to pour onto table. Start kneading. Add 4 tbsp unsalted butter, 1 tbsp at a time, until well combined. You should need for about 6-8 minutes.

Wreath Bread with Beer-Candied Oranges

Oil a bowl and place dough into bowl. Cover with plastic wrap and rest until doubled in size (about 1-2 hours).

 

Wreath Bread with Beer-Candied Oranges

Filling Ingredients

There’s nothing like the taste of a pistachio that reminds  me of the holidays.  They’re salty, crunchy, and full of flavor.  Mixed with brandy soaked cranberries and beer-candied oranges, this is exploding with flavors.

Filling
4 tbsp unsalted butter, softened
3 tbsp granulated sugar
1/2 cup pistachios, shells removed
1/4 cup chopped beer-candied oranges
1/4 cup dried cranberries
2 tbsp flour

Wreath Bread with Beer-Candied Oranges

Punch dough, and roll onto lightly floured surface. Roll to 15×22 inches. Spread butter mixture over dough, Top with dried fruits and pistachios. Sprinkle flour over the top.

Wreath Bread with Beer-Candied Oranges

Roll lengthwise and pinch seams. Cut in half lengthwise.

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Braid rolls together and pinch into wreath.

Wreath Bread with Beer-Candied Oranges

Let rise again until puffy, 45 minutes. 

Wreath Bread with Beer-Candied Oranges

Bake at 350°F for 28-30 minutes. Let cool before adding glaze and extra toppings.

Wreath Bread with Beer-Candied Oranges

Glaze

1 cup powdered sugar
1 tbsp unsalted butter
1-4 tbsp beer

Mix melted butter and powdered sugar together. Whisk in beer 1 tbsp at a time until desired consistency. Pour over cooled bread.

Wreath Bread with IPA

Give this a try soon!  Be sure to tag @bartendertochef and #bartendertochef on Instagram if you make it and share it!

Wreath Bread with Beer-Candied Oranges

Prep Time 2 hrs
Cook Time 28 mins

Ingredients
  

Bread

  • 3/4 cup water 110-115°F
  • 2 1/4 tsp instant or active dry yeast
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 large egg
  • 1/4 cup dry milk
  • 3 tbsp potato flakes
  • 2 1/2 cups all purpose flour
  • 4 tbsp unsalted butter softened

Filling

  • 4 tbsp unsalted butter
  • 3 tbsp granulated sugar
  • 1/2 cup pistachios shells removed, chopped
  • 1/4 cup chopped beer candied orange peel
  • 1/ 2 cup cranberries
  • 1 tbsp brandy
  • 2 tbsp flour

Glaze

  • 1 cup powdered sugar
  • 1 tbsp unsalted butter
  • 2-4 tbsp beer

Instructions
 

Bread

  • Dissolve yeast into warm water. Wait for fermentation.
  • Combine yeast mixture, sugar, salt, egg, dry milk, and potato flakes. Slowly add 2 cups of flour. Use the other 1/2 cup to pour onto table. Start kneading. Add 4 tbsp unsalted butter, 1 tbsp at a time, until well combined. You should need for about 6-8 minutes.
  • Oil a bowl and place dough into bowl. Cover with plastic wrap and rest until doubled in size (about 1-2 hours).

Filling

  • Combine 4 tbsp unsalted butter and 3 tbsp sugar. Set aside.
  • Soak cranberries in brandy for 30 minutes.
  • Punch dough, and roll onto lightly floured surface. Roll to 15x22 inches. Spread butter mixture over dough, Top with dried fruits and pistachios. Sprinkle flour over the top. Roll lengthwise and pinch seams. Cut in half lengthwise. Braid rolls together and pinch into wreath. Let rise again until puffy, 45 minutes.
  • Bake at 350°F for 28-30 minutes. Let cool before adding glaze and extra toppings.

Glaze

  • Mix melted butter and powdered sugar together. Whisk in beer 1 tbsp at a time until desired consistency. Pour over cooled bread.

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