The Czech Easter Wreath is a celebratory loaf, traditionally enjoyed after a long fast. I find it to be a fantastic bread to wow brunch guests with. The sweet yeasty bread is so soft and luscious, and the shape is quite festive. And who can resist the little bits of dried red cherries and orange zest peeking through the light bread, topped with a shimmery glaze of creamy frosting? To make the frosting, whisk sifted powdered evaporated cane juice with a smidgen of orange juice or hot water and a drop of vanilla.
MAKES 1 MEDIUM LOAF
2 tablespoons chia seeds
½ cup water
1 cup brown rice flour
1 cup tapioca flour
½ cup garbanzo bean flour
½ cup millet flour
½ cup almond meal
1 teaspoon sea salt
1 teaspoon xanthan gum
½ cup dried cherries
⅓ cup slivered almonds, plus additional 2 tablespoons for sprinkling
½ teaspoon grated orange zest
1 envelope (2¼ teaspoons) instant active dry yeast
1 cup room temperature filtered water
3 tablespoons canola oil
2 tablespoons maple syrup
1. Soak the chia seeds in the ½ cup water for at least 15 minutes. Preheat the oven to 350 degrees F. Lightly grease a sheet pan or line with parchment paper.
2. In a large mixing bowl, combine the brown rice flour, tapioca flour, garbanzo bean flour, millet flour, almond meal, salt, and xanthan gum. Mix in the dried cherries, ⅓ cup slivered almonds, and orange zest.
3. In a separate large mixing bowl (or the mixing bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the canola oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. (Because my bread doughs are wetter than traditional bread doughs you may be surprised at how quickly the dough comes together.) Mix thoroughly until the dough holds together and becomes a lovely, pliable bread dough—at which point please do not continue mixing the dough. You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
4. On a work surface generously dusted with brown rice flour, turn out the dough and divide into 8 equal pieces. Gently shape into round rolls and arrange in a tight circular wreath, snuggling next to each other, on the prepared sheet pan. Sprinkle with the 2 tablespoons slivered almonds and bake for 1 hour and 20 minutes, until golden and slightly firm to the touch. Wait until the bread has cooled before adding the frosting.