Skip to main content

Red Wine Raisin Wreath Buns (酿酒葡萄花圈)

Made this red wine wreath buns just before Christmas. It is a soft and chewy buns with a hint of red wine aroma raisin and it looks so pretty in the wreath pattern.
葡萄干是最常见的果干配料.
外酥脆内湿软还带弹性口感.
伴着洋派红酒 口味,太迷人了...


Soft and chewy texture. love the moist and soft raisin in it.


With this recipe i made 2 wreath ring buns and a Christmas tree buns.


Christmas tree buns with sesame seeds topping. I have seen Mel, Jeannie and Veronica is doing this Christmas Tree buns too.

This is how i do the wreath ring buns...




Made into 2 type of patterns.  2  wreath ring buns and a Christmas tree buns.


Red Wine Raisin Wreath Buns
recipe adapted from : 手感烘焙, 台式经典面包(Handmade Breads)
method: straight dough 

 Ingredients:
A.. 
400g bread flour
100g  all purpose flour
60g castor sugar
5 g salt
20g milk powder
5g instant yeast
1 whole egg
150g water
100g grape juice ( i used fresh milk)

 B..
50g unsalted butter

 C..red wine raisin
30g red wine
100g raisin
** can use dried cranberries or dried blueberries
Soak the raisin in red wine for 30 minutes (i soaked mine overnight in the fridge)

 To do:
1. Mix all ingredients A in a mixing bowl into a rough dough. 

 2. Add in B and knead into a smooth and elastic dough. Add in C and knead to combine well.
(i do 1 and 2 in my bread maker under mix and knead mode. I only added the red wine raisin into the wreath buns later )

 3.  Grease a clean mixing bowl, round the dough round and proof in the bowl for 1 hour or double its size. Cover the bowl with a piece of cling foil.

 4.  Punch the dough down to expel the air. Divide the dough into 150g each x 7 portions.
Each portion can make into a wreath ring buns. Please refer to the tutotrial above for making the wreath ring buns.
(i make 2 wreath ring buns of  270g each. For the Christmas tree buns i use 30g each x 17 pieces)

 5. Arrange the buns into a greased and lined with parchment paper. Proof for another 50-60 minutes or double its size.

 6. Bake in preheated oven at 180C  for 15 minutes.

 I'm submitting this post to Cook-Your-Books #7 hosted by Joyce from Kitchen Flavours


and 

and

Labels:

Comments

  1. Mel1/01/2014 8:38 AM

    The wreath and the tree looks equally gorgeous. Have a wonderful 2014 ahead with lots of wonderful recipe post from you.

    ReplyDelete
    Replies
    1. mui mui1/12/2014 9:06 AM

      Hi Mel,
      Thanks! Same to you too.
      Looking forward to your 2014 wonderful posts too :)

      Delete
  2. Somewhere in Singapore1/01/2014 8:55 AM

    Happy New Year 2014...

    ReplyDelete
  3. MiMi Bakery House1/01/2014 8:59 AM

    I am amazed with these bread, they are very lovely.
    Happy New Year:)

    ReplyDelete
  4. Unknown1/01/2014 12:01 PM

    Hi, mui mui. I have never tried this kind of bread where the raisin has been soaked in red wine, it sounds and looks nice.
    Happy New Year to you and your family!

    ReplyDelete
  5. Ivy Sew1/01/2014 1:59 PM

    Hi Mui Mui, beautiful wreath buns! Here's wishing you Happy New Year 2014~

    ReplyDelete
  6. Gloria Fernandes1/01/2014 3:30 PM

    Beautiful buns dear..looks stunning..Wish You a very Happy New Year..

    ReplyDelete
  7. Jessie-CookingMoments1/01/2014 4:40 PM

    Mui Mui, happy new year! I love both the shapes, never make wreath buns before so if you want me to choose either one, i will go for this, hehe!

    ReplyDelete
  8. PH1/01/2014 4:58 PM

    mui mui, Happy New Year! I love your buns! Wishing you all the very best for 2014 :)

    ReplyDelete
  9. Miss B @ Everybody Eats Well in Flanders1/01/2014 6:52 PM

    Mui Mui,
    Your red wine raisin wreath buns are very creative, and I like your christmas tree buns too, planned to make it this year but didn't manage to do it due to lack of time, will definitely try it next year ! :)
    Happy New Year to you and your family !

    ReplyDelete
  10. Anonymous1/01/2014 8:30 PM

    What a cute and edible wreath.... Hope u enjoyed ur Xmas... Happy new year mui

    ReplyDelete
  11. Joceline Lor1/01/2014 10:00 PM

    好棒哦。我都好久没做面包了。

    祝福你，新年进步。

    ReplyDelete
  12. Unknown1/01/2014 10:14 PM

    These buns are so pretty! Happy new year!

    ReplyDelete
  13. Baby Sumo1/02/2014 8:15 PM

    Hi Mui Mui,
    I like both your buns - very Christmassy indeed!

    Thanks for linking to my Christmas event, and wishing you a wonderful 2014!

    ReplyDelete
  14. kitchen flavours1/04/2014 12:07 AM

    Hi Doreen,
    Both your Christmas Wreath and Christmas Tree breads are very festive! And beautifully made! Love it! :)

    ReplyDelete
  15. Amelia1/17/2014 1:16 PM

    Hi Mui Mui, your bread look so cute and pretty. Well done! You're very creative.
    Wish you all the best in 2014 and may your dream come true. Best regards.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)...
27 comments
Read more

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D N...
43 comments
Read more

A Sarawak Cake ~ Cake Hitam ( 砂劳越的蛋糕 ~ 黑美人蛋糕)

Sarawak is famous of its' Steamed Cakes and Layer Cakes (Kek Lapis). Steamed Cakes in Sarawak are mostly steamed for hours. I have done a steamed cake that took me 7 hours to cook. Can you imagine that!!  Crazy me!! I can't believe that i have done it just because i love that particular cake so much. I have tasted the cake in a Malay friend's house while go visiting on a Hari Raya. The name of that Cake is Kek Hati Parek. This Malay friend of mine, she is so so kind to share her recipe to me. This will be share in future.  砂劳越有好几种著名的蛋糕. 其中有千层蛋糕和蒸蛋糕.  我各人很喜欢蒸的蛋糕.  砂劳越的蒸蛋糕通常是需要蒸上2个小时以上.  记得我成蒸过一粒蒸蛋糕用了7个小时. 是不是有点'疯了' 7个小时!! 当时, 真的! 太喜欢那蛋糕了(Hati Parek 蛋糕) . 是在有一年的开斋节拜访一位马来朋友时在她家吃过. 就回味无穷. 跟她要了食谱:D  今天先不谈7个小时的蒸蛋糕, 就留下次吧! In this post i am going to share another Sarawak steamed cake which is very popular in Sarawak. It is Kek Hitam which means Black Cake. This cake is also known as Kek Serikaya (Screwpine custard Cake) or Kek Belacan (Shrimp paste ...
58 comments
Read more