Christmas Bread Wreath

Place the warm water, brewer's yeast, and sugar in a bowl or in a stand mixer.

Then add the corn oil and little by little the sifted flour, when we reach half of the flour add the salt and then the remaining flour mix everything until the dough is well-strung and soft.

Leave to rise covered for about two hours.

At this point, form the dough into 8 balls, each weighing about 80 g. The remaining dough will be used to shape the circle; usually, about 190 g remains.

At this point we start by rolling out the remaining dough to form this circle where we will then cut 8 triangles but without reaching the edge, that is, starting from the center but without cutting completely into the dough but leaving a centimeter to a centimeter and a half of thickness uncut.

Then place the balls on each triangle leaving practically a few centimetres to half a centimetre from the edge.

Brush each ball with milk and take the tip of the triangle and place it on the ball and brush again with milk.

At this point, sprinkle oregano, sesame seeds, flax seeds and paprika on the balls.

Let it rise for another hour and a half until it doubles in size and the balls will stick together.

Cook La Ghirlanda in a preheated static oven at 180° for 35 minutes.