Bread dough

• ▢ 4 cups white bread mix
• ▢ ¼ stick butter, room temperature
• ▢ 1¼ cup water, lukewarm

Dough 1: carrot and ginger

• ▢ 1 carrot, grated
• ▢ 1 teaspoon ground ginger

Dough 2: speculaas, walnut and currants

• ▢ 1 teaspoon speculaas spice mix
• ▢ ⅓ cup walnuts, finely chopped
• ▢ ⅓ cup currants , soak for 10 minutes in hot water, then pat dry

Dough 3: figs and cashews

• ▢ 2 tablespoons fig jam
• ▢ ¼ cup cashew nuts, finely chopped

Finish bread

• ▢ 1 egg, size s, beaten

Bread dough

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  In a large mixing bowl, combine the white bread mix with the lukewarm water and softened butter. Knead vigorously for about 10 minutes until the dough is smooth, elastic, and no longer sticky. This is a crucial step for developing the gluten and ensuring a soft, fluffy texture in your finished sweet bread wreath.
  4 cups white bread mix, ¼ stick butter, 1¼ cup water
  
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  Once kneaded, cover the dough with a clean kitchen towel or plastic wrap and let it rest in a warm, draft-free place for 30 minutes. This initial rest allows the gluten to relax, making the dough easier to work with. After resting, gently punch down the dough to release any air, then divide it into three equal parts. Each part will become one of your unique sweet bread flavors.
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  Preheat your oven to 440 °F (225 °C) for a conventional oven or 390 °F (200 °C) for a convection oven. Having the oven at the correct temperature before the bread goes in is essential for achieving that perfect crispy crust and even rise.

Dough 1: carrot and ginger

• ▢
  Take one of the divided dough portions. Incorporate the finely grated carrot and fragrant ground ginger into this dough. Knead thoroughly until the carrot is evenly distributed and the ginger aroma is subtly present throughout the dough. This creates a beautifully colored and gently spiced dough.
  1 carrot, 1 teaspoon ground ginger
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  Lightly grease a clean bowl with a little oil or cooking spray. Place the carrot-ginger dough into this prepared bowl, turning it once to coat lightly.
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  Cover the bowl tightly with plastic wrap to prevent a skin from forming. Let this dough rise in a warm, draft-free spot for another 30 minutes. This allows the yeast to activate and the flavors to meld.

Dough 2: speculaas, walnut and currants

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  With the second portion of dough, knead in the aromatic speculaas spice mix, plump currants (which have been soaked and dried for extra juiciness), and crunchy, finely chopped walnuts. Ensure these ingredients are thoroughly incorporated for an even distribution of flavor and texture. This creates a rich, spiced, and nutty dough.
  1 teaspoon speculaas spice mix, ⅓ cup walnuts, ⅓ cup currants
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  As before, grease another clean bowl and carefully place the speculaas dough inside.
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  Cover this bowl securely with plastic wrap and let it rise in a warm spot for 30 minutes alongside your first dough.

Dough 3: figs and cashew nuts

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  For the third and final dough, generously spoon the sweet, sticky fig jam and the finely chopped cashew nuts onto the dough. Knead vigorously until the jam and nuts are fully incorporated, creating a luscious, fruit-and-nut-filled dough. The fig jam provides a wonderful depth of sweetness and moisture.
  2 tablespoons fig jam, ¼ cup cashew nuts
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  Place this fig-cashew dough into a third greased bowl and cover it tightly with plastic wrap.
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  Allow this dough to rise for its final 30 minutes in the warm, cozy spot, completing the first rise for all three unique doughs.
  

Make a wreath and finish.

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  Prepare a baking tray by lightly greasing it with oil or lining it with parchment paper. This will prevent your beautiful sweet bread wreath from sticking.
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  Now comes the fun part: shaping your wreath! Take one of the flavored doughs and, on a lightly floured surface, roll it into an approximately 1-inch (2 cm) thick strand of even length. Repeat this process for all three distinct doughs. Aim for strands of similar length and thickness to ensure even baking and a beautiful braid.
  
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  Carefully bring the three strands together and pinch them firmly at one end to secure them. Now, begin to braid the doughs together, weaving them gently but firmly. Once braided, join the two ends of the braid to form a circular wreath, pressing them firmly together to seal. Transfer the braided dough wreath onto your prepared baking tray.
  
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  Cover the formed wreath loosely with plastic wrap or a clean towel and let it rest for another 15 minutes. This short second rise helps the bread become even more airy and light before baking.
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  Just before baking, gently brush the entire surface of the braided dough with the beaten egg. This egg wash will give your sweet bread wreath a beautiful, golden-brown, and glossy finish, enhancing its visual appeal.
  1 egg
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  Carefully transfer the baking tray to your preheated oven. Bake the bread for approximately 25 minutes, or until it is beautifully golden brown, puffed up, and cooked through. A wooden skewer inserted into the thickest part should come out clean. Keep an eye on it to prevent over-browning.

2. Endless Filling Variations: The beauty of this sweet bread wreath lies in its versatility. Feel free to experiment with different fillings to suit your taste or what you have on hand. Instead of currants, try other dried fruits such as finely chopped apricots for a tangy note, dates for a deeper caramel-like sweetness, or cranberries for a festive touch. When it comes to nuts, swap walnuts and cashews for almonds, pecans, pistachios, or even macadamia nuts for different textures and flavors. You can also play with spices: add a pinch of nutmeg, a hint of cardamom, or a swirl of cinnamon to any of the doughs to enhance their aromatic profile. Consider a touch of orange zest with the carrot dough for extra brightness, or a hint of almond extract with the fig dough.

3. Storage and Revival Tips: Proper storage is key to enjoying your homemade sweet bread for longer.

• Room temperature: If you plan to enjoy the bread within a couple of days, store the cooled loaves in an airtight container or a closed bread box. This will help maintain its softness and prevent it from drying out.
• Freezer: For longer storage, allow the sweet bread wreath to cool completely after baking. Once fully cooled, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up up to a month. Freezing preserves its fresh taste and texture beautifully. When ready to serve, simply remove it from the freezer and let it thaw at room temperature for several hours or overnight.
• Tip for Reviving Bread: Has your bread been sitting out for a while, or have you just thawed it from the freezer and want it to taste freshly baked? This simple trick works wonders! Lightly baste the surface of the bread with a little water (you can use a pastry brush or lightly mist it). Then, place it in a preheated oven at 320 °F (160 °C) for just 10 minutes. The moisture from the water will create steam, refreshing the crust and warming the interior, making the bread wonderfully crispy and fresh again, as if it just came out of the oven!