Makes 1 wreath
1. In a medium bowl, stir together brown sugar, butter, flour, molasses, ginger, cinnamon, nutmeg, salt, cloves, and allspice with a rubber spatula until combined.
2. In a small bowl, whisk together egg and milk.
3. Lightly punch down Gingerbread Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x10-inch rectangle. Dollop sugar mixture all over dough. Using a small offset spatula, spread sugar mixture onto dough, leaving a ½-inch border on one long side. Sprinkle pecans onto sugar mixture. Brush egg wash onto border. Starting with long side opposite border, roll up dough, jelly roll style, and pinch seam to seal. Gently shape log to even thickness, if necessary. Trim edges. Transfer log to a parchment paper-lined rimmed baking sheet, and shape into a circle, seam side down. Brush egg wash onto trimmed ends, and press together, pinching dough to seal.
4. Using kitchen shears and approaching from the outside, cut almost all the way through dough, leaving 1/4-inch of dough connected around inside ring. (Be careful not to cut all the way through dough.) Make a second cut 1½ inches from first cut. Repeat process around circle until you reach first cut. (See Note.) Gently pull and turn each slice until it is leaning and shingled, slightly overlapping, with previous piece. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
5. Preheat oven to 350°F (180°C).
6. Brush egg wash onto dough. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes.
Serve warm or at room temperature. Before serving, top with Cream Cheese Glaze, and garnish with toasted pecans, if desired.
Note: It is best not to cut at the seam. The best way to ensure this is to start your first cut 3/4 inch away from the seam.
1. In the bowl of a stand mixer, whisk together 1 cup (127 grams) flour, sugar, ginger, yeast, salt, cinnamon, and nutmeg.
2. In a small saucepan, heat butter, milk, 2 tablespoons (30 grams) water, molasses, and vanilla over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium speed until combined, about 2 minutes. Add egg, and beat until combined. With mixer on low speed, gradually add 1 cup (127 grams) flour, beating just until combined and stopping to scrape sides of bowl.
3. Switch to the dough hook attachment. Beat at low speed until a slightly tacky, smooth, and elastic dough forms, about 12 minutes, stopping to scrape sides of bowl; add up to remaining 1/4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
Makes about 2/3 cup
¼ cup (56 grams) cream cheese, softened
1 tablespoon (14 grams) unsalted butter, room temperature
¾ cup (90 grams) C&H® Powdered Sugar
1½ teaspoons (7.5 grams) whole milk
1. In a medium bowl, whisk together cream cheese and butter until smooth and combined. Gradually add powdered sugar, whisking until well combined. Whisk in milk.
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