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    Home » Articles » Blackberry Ginger Speculaas Danish Wreath
    Recipes

    Blackberry Ginger Speculaas Danish Wreath

    Vicki EstesBy Rebecca HowardJune 9, 20213 Mins Read
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    Blackberry Ginger Speculaas Danish Wreath

    Recipe courtesy National Festival of Breads/Kansas Wheat Commission
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 159 kcal

    Ingredients
      

    Spiced Dough

    • 3 ½ – 3 ¾ cups KING ARTHUR® Unbleached Bread Flour divided
    • ½ cup water
    • 1 ¼ ounce package RED STAR® Platinum Superior Baking Yeast®
    • ¼ cup granulated sugar
    • ¼ cup unsalted butter room temperature
    • ½ cup whole milk 115°F – 120°F
    • 1 large egg
    • 2 Tbs. cornstarch
    • 1 tsp. grated lemon zest
    • 1 tsp. vanilla extract
    • ¾ tsp. KING ARTHUR® Speculaas Spice*
    • ¾ tsp. fine sea salt
    • ½ tsp. ground ginger

    Blackberry Speculaas Filling

    • ¼ cup unsalted butter softened
    • ¼ cup dark brown sugar
    • 1 ½ tsp. KING ARTHUR® Speculaas Spice*
    • 2 Tbs. KING ARTHUR® Unbleached Bread Flour
    • 1 tsp. grated lemon zest
    • ¼ cup blackberry seedless jam or preserves
    • 2 Tbs. finely chopped crystalized ginger
    • ¾ cup halved fresh blackberries

    Lemon Glaze

    • 1 cup confectioners’ sugar sifted
    • 1 Tbs. unsalted butter softened
    • 1 – 2 Tbs. whole milk
    • 1 Tbs. fresh lemon juice
    • ¼ tsp. almond extract
    • Pinch of fine sea salt

    Garnish

    • Fresh blackberries
    • Fresh thyme sprigs
    • Grated zest of ½ lemon

    Instructions
     

    • In small saucepan over medium heat, whisk 3 tablespoons flour and water until thick. Transfer to bowl of stand mixer. Let cool to 120°F.
    • Using paddle attachment, stir in 2 cups flour, yeast, sugar, butter, milk, egg, cornstarch, lemon zest, vanilla, Speculaas, salt and ginger; mix on low speed 2 minutes. Scrape bowl.
    • Switch to dough hook; add enough remaining flour to make a soft dough. Knead 5 – 6 minutes, until smooth and elastic. Place in greased bowl, cover, let rise until doubled.
    • Line an extra-large baking sheet with parchment, and place it on top of another extra-large baking sheet, to prevent over-browning of bottom crust. Grease the outside of a 3” oven-safe ramekin and invert into center.
    • For filling: In small bowl, mix butter, brown sugar, Speculaas, flour and zest until smooth.
    • On a lightly floured surface, roll dough into 20” x 12” rectangle. Spread filling over dough, then jam, leaving ½” border. Sprinkle on ginger and halved blackberries. Starting at the 20” side, roll dough into tight log; pinch edges to seal.
    • Wrap log, seam-side down, around ramekin. Pinch ends together. Cut 12, 1 ½” slices, ¾ of the way to center leaving center circle attached. To form heart-shape rolls, twist first roll to the left, and place spiral facing up. Twist roll on the right of spiral to the right, and place spiral facing up. Repeat until 6 large hearts are formed. Cover; let rise until almost doubled.
    • Preheat oven to 350°F. Bake 30 – 35 minutes until golden, rotating pan halfway through baking. Cool 5 minutes on baking sheet before sliding to rack. After 15 minutes, remove ramekin and parchment; let cool.
    • For lemon glaze: In small bowl, whisk together ingredients and drizzle over wreath. Decorate with blackberries and thyme. Before serving, finely grate lemon over wreath. Store in refrigerator.

    Notes

    *To make your own Speculaas: Whisk together 2 ½ tablespoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground white pepper (optional), ¼ teaspoon ground anise, ¼ teaspoon ground ginger and ¼ teaspoon ground cardamom. Store in sealable container.

    Nutrition

    Sodium: 134mgCalcium: 27mgVitamin C: 4mgVitamin A: 322IUSugar: 13gFiber: 1gPotassium: 62mgCholesterol: 38mgCalories: 159kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 9gProtein: 1gCarbohydrates: 28gIron: 1mg
    Keyword Blackberry, gingr, lemon, Pumpkin Spice
    Tried this recipe?Let us know how it was!
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