A yeast-free crown wreath filled with candied and dried fruits, perfect to serve for the holiday or Christmas breakfast.
Course: Bread, Breakfast, Dessert
Keyword: Christmas Crown Bread, Fruit bread, vegan fruit bread
Author: Teenuja Dahari - veganlovlie.com
1cupquick oats + 1/2 cup water[80 g quick oats + 120 ml water] (or use 3/4 cup oat pulp - leftover oat fibres from homemade oat milk, see notes)
1teaspoonvinegaror lemon juice
1 1/2cupflour[180 g] (all-purpose or plain flour)
1/4cupcoconut flakes[20 g]
1/4cupvegetable oilor coconut oil [60 ml]
1/2teaspoonground cardamomyou may omit this if you don't like cardamom
Water as required to make dough
1tablespooncinnamon powderor as required for sprinkling
2tablespoonssoft brown sugar
1apple(peeled and cut into small pieces)
Raisinscandied ginger, confit or other dried fruits
2tablespoonsnon-dairy milkI used oat milk
1/4cupicing sugar[30 g]
Few drops of almond extract
Few drops of water as needed to make a running icing consistency
More icing sugar/cinnamon for dusting
Extra flour for work surface
Preheat oven at 200 degrees Celsius or 400 degrees Fahrenheit.
If using oat pulp, omit this step. Place oats in a blender and blend on high until reduced to a powder/flour. Place oat flour in a bowl, then add the water. Mix well and leave oats to absorb all water. Leave aside.
Peel and cut the apple into small pieces. Leave aside.
In a large mixing bowl, add flour, baking powder, baking soda, salt, cardamom powder and sugar. Mix well.
Next add oil and work between the fingers until mixture resembles fine bread crumbs.
Add coconut flakes and mix well.
Next, add vinegar and almond extract to the oat mixture (or oat pulp). Mix well.
Then add to this to the flour mixture. Begin mixing in the oat with the flour. Do not knead the dough but just keep mixing until a smooth non-sticky dough is formed. If the mixture is dry, add a couple tablespoons of water until you are able to make a dough. If dough is too sticky, add one more tablespoon of oil.
Place dough on a floured work surface.
Shape into a rectangle. Then roll out with a rolling pin to about 1 cm or 2/5 inch thickness, try to keep the rectangular shape.
Sprinkle dough with sugar and cinnamon.
Add apples and other dried fruits. From the longest side, add the fruits to only about 3/4 of the way.
From the longest side, roll the dough over, enclosing the fruits.
Lightly press to secure the end.
Before we continue with the next steps, place a piece of parchment paper (same size as the mold or tray you will be using) under the rolled dough. This will make it easier to transfer the dough into the mold or tray afterward.
Turn the opposite ends of the log towards you to form a doughnut shape. Tuck the sides in and press lightly to secure in place.
Take a pair of kitchen scissors and cut 3/4 of the way down through the log at equal intervals all round. You may also use a knife but I found that the knife had a tendency to flatten down the crown.
Tip: I found it easier to handle the scissors with my two hands. This allowed for the handles to be opened wider.
Be careful not to cut all the way through! Leave the bottom layer of dough uncut. I obtained 10 cuts.
You may want to pull the slices alternating them toward the center and the outside.
Transfer into a mold or onto a tray with the parchment paper.
Bake at 200 degrees Celsius or 400 degrees Fahrenheit for 25 minutes.
After 25 minutes, take the bread out of the oven.
For the glazing, mix the non-dairy milk with the turmeric. Brush this mixture onto the crown.
Pop the bread back in the oven for 2 minutes.
Then take it out and leave to cool before icing.
For icing, mix the icing sugar with a few drops of almond extract and water (if required) to make a somewhat liquid consistency.
Drizzle all around on the bread.
You may also dust with more icing sugar and cinnamon.