Sweet cinnamon Christmas wreath bread

1. Dough: 220g high gluten powder, 2.5g dry yeast, 35g egg liquid, 75g water, 10g milk powder, 30g butter, 15g fine sugar, and 4g salt.

2. Except for butter, pour all the ingredients into the bread maker and mix well.

3. Stir the dough until smooth, add butter, and continue stirring.

4. Rub out the glove film and complete the kneading process.

5. Roll it round, place it in a large bowl, and let it ferment in a warm place.

6. The dough has doubled in size.

7. Exhaust, divide into two equal parts, roll and relax for 20 minutes.

8. Filling: 40g sugar, 7.5g cinnamon powder, 25g melted butter, 80g raisins.

9. Butter melting, cinnamon ➕ Mix the sugar evenly and set aside.

10. The relaxed dough is opened into 25 * 25CM flakes.

11. Brush a layer of butter first, then sift on cinnamon sugar.

Sprinkle chopped raisins.

13. Roll up.

14. Pinch and tighten the mouth.

15. Cut open from the middle.

16. Cross and twist each other into Fried Dough Twists shape.

17. Circle into a circle, pinch tightly and tighten the mouth. Put it into a baking tray, place it in a warm place, and finally ferment.

18. After fermentation is completed, brush the surface with full egg liquid.

19. Place in the oven, middle layer, and bake at 175 degrees Celsius for 20 minutes.

20. Take out the stove and let it air dry until warm for consumption.