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

Comments

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

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

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

    ReplyDelete
  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!

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

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

    ReplyDelete
  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!

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

    ReplyDelete
  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 !

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

    ReplyDelete
  10. 好棒哦。我都好久没做面包了。

    祝福你,新年进步。

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

    ReplyDelete
  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!

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

    ReplyDelete
  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.

    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

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)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil