For the wreath
1 free-range organic egg yolk
1 tablespoon milk
Decoration
100g icing sugar
1 tablespoon water
Optional to serve
Softened butter
It's time to finish the Lucia apricot filled wreath, and it takes just a little more time! Almost everything is ready, so you just assemble it, let it rise one last time, and then bake it. The little monsters are already waiting, but they'll have to be patient ;)) Later on it's time for tea and tasting, it's worth the wait!
How to finish the Lucia apricot wreath
Knead the risen dough briefly by hand.
Roll out the dough into a rectangle of +/- 30x40cm.
Spread the butter mixture all over the dough.
Leave a small space free around the edge.
Roll up the dough from the longest side.
Make 2 cuts but leave it attatched on one side.
Braid the strips and shape the braid into a wreath.
Place it on the baking tray and cover it for 45 minutes.
Preheat the oven to 200°C / 180°C FAN
Meanwhile whisk the egg with the milk.
Brush the wreath with egg wash.
Bake the wreath for 20-25 minutes.
Until it turned golden.
Allow the wreath to cool slightly then move it to a wire rack
Meanwhile stir the glaze.
Place baking paper under the rack.
Drizzle the wreath generously with the glaze.
Place the wreath on a platter, decorated with candles.
Delicious, with or without butter on the side!
Whishing you a beautiful Saint Lucia day!