Saffron Wreath with Crumb Topping

Here's how:

• 1

  Mix the pre-dough until smooth, cover with a lid or plastic wrap, and let it rise for 30 minutes.

• 2

  Measure out the remaining ingredients into a mixing bowl and add the pre-dough.

• 3

  Knead the dough in a machine for 13 minutes on low speed until it becomes very elastic. Double the time if you're kneading by hand. 

• 4

  Place the dough in an oiled plastic container or bowl with a lid or plastic wrap.

• 5

  Let it rest for 30 minutes. Meanwhile, mix the crumb topping by hand for about a minute.

• 6

  Turn the dough out onto a floured work surface and weigh out 3 pieces of about 150 g each.

• 7

  Roll out all the pieces of dough into long strips, let them rest for a minute, then roll them into longer strips, braid them together into a three-strand braid, and shape them into a wreath.

• 8

  Let it rise in the oven with the light on, at a maximum of 35 °C, for about 30–40 minutes.

• 9

  Remove the fully risen loaves from the oven and increase the oven temperature to 190 °C. Gently brush the loaves with beaten egg.

• 10

  Bake for about 17–18 minutes at 190 °C. Let cool under a kitchen towel.

• 11

  Whisk the filling until it’s really light and fluffy. Spread, dollop, or pipe it into the ring. Peel the kiwis and cut them into small pieces. Arrange them on top of the filling. Spoon the passion fruit over the top. Top with red oxalis, if desired.

• 12

  Put the lid on and dust with powdered sugar.