Cinnamon Christmas Wreath Pie

Ingredients:

Dough

• 1/2 cup whole milk
• One packet (7g) of active dry yeast (about 2 1/4 tsp)
• 1/4 cup sugar
• 3/4 tsp fine salt
• 1/2 tsp freshly grated nutmeg
• 2 3/4 to 3 cups flour, plus more for working with dough*
• 4 tbsp (55 g) unsalted butter, melted
• 1.5 tsp vanilla extract
• 1 large egg yolk
• Cooking spray
• Maraschino cherry and fresh mint leaves for garnish

Filling

• 12 tbsp (165 g) cold unsalted butter, cut into pieces
• 1/3 cup sugar
• 1/4 cup flour
• 1 tbsp. ground cinnamon

fondant

• 1 cup powdered sugar, plus more if needed
• 2 tbsp. milk
• 2 teaspoons lemon juice

Preparation:

1. In a small saucepan, heat 1/2 cup water and milk to 37-40°C (99-104°F) using a candy thermometer. Remove from heat and stir in the yeast and a pinch of sugar. Let sit for 5 minutes until foamy.
2. Dough: In a large bowl, combine salt, nutmeg, 2 3/4 cups flour, and sugar.
   
   In a stand mixer, beat the melted butter, vanilla, egg yolk, and dissolved yeast with the whisk attachment on medium speed. Replace with the dough hook attachment. Fold in the dry ingredients from the bowl and mix on low speed until a sticky dough forms.
   
   Increase the speed, add flour a little at a time, up to 1/4 cup, and mix until you have a soft, smooth dough, 3 to 4 minutes. Form into a ball.
3. Spray the sides of a large bowl with cooking spray. Place the dough in the bowl and use it to soak up all the oil. Cover with plastic wrap and let rise in a warm place for no more than 1 hour, until the dough has doubled in size. (You can refrigerate the dough overnight and then let it rise in a warm place before baking the bread according to the recipe.)
4. On a floured surface, roll out the dough into a rectangle measuring 25 x 45 cm.
   
   FillingIn a stand mixer, pulse the butter, sugar, flour, and cinnamon. Spread the crumb mixture over the entire surface of the dough, leaving a 3-cm border around the top.
   
   Now begin rolling the dough into a 45 cm wide roll. Brush the remaining edge with egg yolk and place it seam side down. Roll the roll into a circle, press and pinch the ends.
5. Use a spatula to lift the roll and transfer it to a parchment-lined baking sheet. Now, start braiding. Visually divide the circle into three sections, making five cuts in each section, but don't cut all the way through, leaving a three-quarters of the way in the center.
6. Take a strip and lay it flat, turning each "petal" inside out, slightly overlapping each other, to make 15. Spray the plastic wrap with cooking spray and cover the wreath. Let it rise for about 30 minutes.
7. Preheat oven to 350°F (170°C). Bake until the wreath is golden brown and puffy, 20 to 25 minutes. Let cool on a wire rack to allow the bottom to dry, about 10 minutes.
8. fondantIn a medium bowl, whisk together the powdered sugar, milk, and lemon juice to create a thick but translucent glaze, adding a little more powdered sugar to achieve the right sticky consistency. Drizzle over the wreath and refrigerate.
   
   Before serving, garnish with mint leaves and a maraschino cherry to resemble a sprig of Christmas mistletoe.
   
   Note *
   
   To ensure airy baked goods, we don't press the flour into the measuring cup. Instead, we spoon it into the measuring cup, removing any excess..