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.

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 

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)

50g unsalted butter 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




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

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

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

  3. 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!

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

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

  6. 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!

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

  8. 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 !

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

  10. 好棒哦。我都好久没做面包了。


  11. These buns are so pretty! Happy new year!

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

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

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

  14. 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.


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

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 Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Chewy Korean Mochi Bread ... (QQ 韩式麻磁面包)

I have been wanted to bake this Korean mochi bread for quite sometimes but did not take any action until a friend of mine ask about it. She sent me a pack of this Korean mochi bread premix and ask me to try. Thanks to LK for sending me the pack of Korean mochi bread premix. This premix is not cheap, a pack of 550g cost rm12.50.  本想老早就来玩玩这麻磁面包担是就一直没行动 :p 友LK拿一包韩式QQ面包预拌粉给我,就赶快试一试吧!! Nice looking little buns, my second ask me "mummy, its this some kind of DINO eggs??" Haha..what do you think? Do you feel the same as my second? This is my first attempt for this Korean mochi bread. I am quite happy with the out come of this Korean Mochi Bread. I have 2 recipes with me when i wanted to try out, which i can't decided which to use. In the end i decided to use the smaller portion recipe. I was thinking if it doesn't turn out well, as least i did not waste too much ingredients :p The recipe i am using is from a fb friend, Pheony. She is a great baker. All her cakes,