Nut Nougat Cream Wreath Bread

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 280-300 gr Terigu serba guna, 7 gr Ragi instant
• 50 gr Gula, 150 ml Susu hangat+50 ml Air hangat
• 60 gr Mentega-cairkan-suhu ruang, 1 Telur besar
• ½ st Kapulaga bbk, ¾ st Garam, 2 sm Minyak sayur

Isian:

• 150 gr Nut nougat cream, 2 sm Air, Almond cincang
• ½ st Kayu manis bbk, 2 st parutan Kulit jeruk

Ulasan:

• 1 Kuning telur+1 st Air

Cara membuat

• Campur rata 140 gr terigu, ragi, kapulaga, gula & garam di mangkuk. Mskkan mentega, susu, air & telur. Aduk dng spatula/sendok kayu. Aduk masuk 140 gr terigu. Tambahkan sedikit terigu lagi bila adonan masih terlalu lengket. Aduk terus hingga adonan menyatu, elastis & mulai menjauh dari sisi mangkuk saat diaduk. Adonan akan sedikit lengket tapi msh dapat dikelola oleh tangan.
• Taburi permukaan kerja & tangan dng terigu. Letakkan adonan di permukaan kerja lalu uleni selama 7-10 mnt (sampai halus). Ulasi mangkuk besar dng minyak. Bulatkan adonan lalu letakkan di mangkuk tsb. Guling2kan adonan ke sisi mangkuk agar tersaput dng minyak. Tutup mangkuk dng plastik pembungkus & letakkan di tempat hangat. Diamkan selama ± 1 jam, sampai adonan mengembang 2X nya.
• Sementara itu, campur nut nougat cream dng parutan kulit jeruk, kayu manis & air di mangkuk. Hangatkan sebentar di microwave agar nanti lebih mudah utk dioleskan di atas adonan, sisihkan. Panaskan oven 180° C. Taburi permukaan kerja & tangan dng terigu. Kempiskan adonan lalu letakkan di permukaan kerja. Bulatkan adonan lalu gilas menjadi persegi berukuran ± 22X30 cm. Buat tanda di pertengahan dari sisi lebar adonan.
• Ulasi permukaan adonan dng campuran nut nougat cream hingga ± 2 cm dari setiap sisi tepi. Taburi merata dng almond cincang. Gulung adonan dimulai dari salah satu sisi panjangnya tapi hanya hingga batas pertengahan sisi lebar saja. Lalu gulung juga sisi panjang yg satunya lagi hingga bertemu dng gulungan pertama. Potong garis pertengahan/pertemuan kedua gulungan. Letakkan kedua gulungan adonan di pan panggang lebar yg sdh dialasi dng kertas perkamen. Sisi batas gulungan menghadap ke bawah. Bentuk kedua gulungan menjadi 1 lingkaran, sambung kedua ujungnya dng cara mencubit/memencetnya bersama. Pegang sebuah gunting dng sudut 45˚ ke arah kertas perkamen lalu gunting adonan berjarak tiap 5 cm (jangan gunting hingga terputus, adonan masih hrs tersambung satu dng yg lain). Setiap habis menggunting, tarik ujung potongan menjauh dari poros tengah adonan & letakkan di sisi kiri atau kanan secara berselang-seling hingga semua potongan di lingkaran selesai. Putar kertas perkamennya selagi menggunting utk memudahkan menjaga sudut potongan. Tutupi adonan longgar saja dng serbet dan diamkan selama 30-45 min.
• Ulasi permukaan adonan dng kuning telur, panggang selama 25-30 mnt. Setelah adonan dipanggang 15 mnt, tudungi adonan dng aluminium foil utk mencegahnya dari gosong.

Ingredients

• 280-300 gr All purpose, 1 large Egg, 50 gr Sugar
• 150 ml warm Milk+50 ml warm Water, ¾ tsp Salt
• 7 gr Instant yeast, 2 tbsp Vegetable oil
• 60 gr Butter-melted-room temperature
• ½ tsp ground Cardamom seeds

Filling:

• 150 gr Nut Nougat Cream, 2 tbsp Water
• ½ tsp ground Cinnamon, 2 tsp Lemon zest
• chopped Almond

Egg wash:

• 1 Egg yolk+1 tsp Water

Instructions

• Combine 140 gr of flour, yeast, ground cardamom, sugar & salt in a bowl until everything is evenly distributed. Pour in the butter, milk, water & egg. Stir it well with a spatula/wooden spoon. Gradually add another 140 gr of flour. Add more flour if it’s still to sticky. Keep on stirring until the dough is forming into a cohesive, elastic dough & is beginning to pull away from the sides of the bowl. It will be still slightly sticky but should be manageable with your hands.
• Dust your working surface & hands with flour. Put the dough onto the working surface & knead it for 7-10 minutes (until smooth). Greased a large bowl with the oil. Form the dough into a ball & put it in the bowl. Roll the dough along the inside of the bowl until it is coated in oil. Cover the bowl with plastic wrap & place it in a warm place. Let it proof for ~ 1 hour, to allow the dough to rise until doubled in size.
• Meanwhile, combine the nut nougat cream with lemon zest, cinnamon powder & water in a small bowl. Warm it up in the microwave for awhile so it will be easier to spread it out over the dough; set aside. Preheat the oven to 180° C. Flour the working surface & your hand with some flour. Gently deflate the dough & then transfer it into the working surface. Shape it into a ball & the roll it into a ~ 22X30 cm rectangle. Make a mark on the middle line of the short side .
• Spread the nut nougat cream mixture over the dough surface, leaving a border of ~2 cm all the way around. Sprinkle with chopped almond. Starting from one of the long edges, roll up the dough just until the middle line of the rectangle & then roll also the other long edge until the middle. Cut it off into 2 rolled dough in the middle line. Put rolled dough in a baking sheet lined with a parchment paper, seam side down. Shape both dough into 1 circle; connecting the ends by pinching & tucking them together. Holding a scissor at a 45˚ angle to the parchment paper, cut deep slits into the dough about 5 cm apart (don’t cut all the way through, it has to remain connected one to another). After each cut, pull the points away from the ring as you cut them & put it either to the right or left side, alternating as you go around the circle. Rotate the parchment paper as you slice to maintain the correct cutting angle. Cover the dough loosely with a towel & let it sit for 30-45 min.
• Brush the surface with egg wash & then bake for 25-30 min. After 15 minutes of baking, cover the dough with a foil tent to prevent it from over-browning.