Cold-Fermented Rye and Apple Wreath with Brown Butter Glaze

Combine rye flour, all-purpose flour, yeast, and salt in a stand mixer bowl. Pour in the milk and mix on low with the dough hook until a shaggy mass forms, about 2 minutes.

Add 40g butter, piece by piece, with the mixer running on medium-low. Continue kneading for 8 minutes until the dough is smooth, supple, and pulls away from the bowl sides.

Form the dough into a taut ball, place in a lightly oiled bowl, cover with cling film, and refrigerate immediately. Cold-ferment for 12 to 16 hours.

Peel, core, and slice the apples paper-thin (3mm) using a mandoline or sharp knife. Toss with 30g white sugar and cinnamon. Set aside.

Remove the cold dough from the fridge and let it rest on the counter, covered, for 20 minutes. The dough will feel firm and cold — this short rest makes rolling easier.

On a lightly floured surface, roll the dough into a rectangle roughly 40cm x 30cm. Arrange the apple slices in overlapping rows across the entire surface, leaving a 2cm border at one short edge.

Starting from the apple-covered short edge, roll the dough tightly into a log. Seal the seam with a little water.

Transfer the log seam-side down. Using kitchen scissors or a sharp bench knife, cut the log lengthwise down the center, exposing the swirl cross-section. Twist the two halves around each other, apple-side facing up, keeping the cut sides visible.

Shape the twisted log into a ring on a parchment-lined baking sheet, pinching the ends firmly together. Cover loosely with a shower cap or oiled cling film.

Let the wreath proof at room temperature for 45 to 60 minutes, until noticeably puffed and wobbly when the sheet is shaken gently. Meanwhile, preheat the oven to 190°C (375°F).

Bake the wreath on the middle rack for 25 to 28 minutes, until the crust is deep amber and the apples are caramelized at the edges. Cool on the sheet for 10 minutes before glazing.

In a light-colored saucepan over medium heat, melt 60g butter, swirling occasionally. Continue cooking for 4 to 5 minutes past melting until the foam subsides and the milk solids turn hazelnut-brown. You will smell a deep, nutty aroma — that is your cue.

Immediately remove from heat and whisk in 120g white sugar and 30ml milk until smooth. The mixture will be fluid and glossy.

Drizzle the warm brown butter glaze over the wreath in slow, even strokes. Serve warm or at room temperature.