Orange, Vanilla & Cardamom Challah Wreath + White Chocolate Glaze

• Vegetarian

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 3 Egg

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 3 cups Flour
  • 1 tbsp Instant yeast
  • 1/4 cup Raw cane sugar
  • 1 tsp Salt
  • 1 Vanilla bean, seeds from
  • 1/2 cup White chocolate

• Oils & Vinegars

  • 1/3 cups Coconut oil

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 2 tbsp Heavy cream

• Liquids

  • 1/2 cup Water

Found on thekitchenmccabe.com

Description

Ingredients

• 1 tablespoon Instant Yeast
• ½ cup Warm Water
• ¼ cup + 1 teaspoon Raw Cane Sugar
• 3 cups flour, plus more for dusting
• ¼ teaspoon Ground Cardamom
• 1 teaspoon salt
• 2 tablespoons Honey
• ⅓ cups Coconut Oil, melted
• Seeds from 1 Vanilla Bean
• 2 Eggs, room temperature
• Zest of 1 Orange
• ¼ cup Orange Juice, room temperature
• 1 egg, beaten
• ½ cup White Chocolate, chopped
• 2 tablespoons Heavy Cream

Directions

• Place the yeast, one teaspoon of sugar, and warm water in a small bowl and give a little stir. Let sit for 5-10 minutes, or until yeast is bubbly and foamy.
• While yeast is proofing, mix the flour, remaining ¼ cup sugar, cardamom, and salt in a large bowl.
• In a medium bowl, whisk together the honey, oil, vanilla bean seeds, eggs, orange zest, and orange juice.
• Once yeast has proofed, add it to the flour along with the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Place the dough on a well-floured surface and knead until smooth and no longer sticky, 5 minutes, or so. Add more flour as needed.
• Transfer the ball of dough to an oiled bowl and cover with a damp towel. Let the dough rise in a warm place for about two hours, or until doubled in size.
• Preheat oven to 375.
• Line a baking sheet with parchment.
• Flip the dough out of the bowl onto your work surface. Cut the dough into three equal pieces.
• Roll each piece of dough into a log about 1 - 1½ thick.
• Braid the three strands together.
• Shape the braid into a wreath atop the parchment lined baking sheet.
• Brush the dough with the beaten egg yolk.
• Bake wreath in the preheated oven for 25-30 minutes, or until bread is golden brown on top.
• Remove and let cool.
• Place the white chocolate and cream in a small saucepan and heat on medium heat on the stove top while stirring occasionally. When the chocolate is melted and cream has been fully mixed in, remove from heat.
• Using a pastry brush, brush the white chocolate ganache over the top of the challah braid.
• Best eaten the same day made.