- 100 g active sourdough starter (1/2 cup)
- 250 g full fat coconut milk (1 cup)
- 24 g raw honey (2 tablespoons)
- 14 g extra virgin olive oil (1 tablespoon)
- 13 g vanilla extract (1 tablespoon)
- 6 grams kosher salt (1 teaspoon)
- 300 grams all purpose flour (2–1/2 cups)
- 100 g whole cane or coconut palm sugar (2/3 cup)
- 16 g chai spice mix (2 tablespoons) – see recipe below
- 58 g melted vegan butter (1/4 cup)
- Confectioner’s sugar for dusting
- Measure out sweet dough ingredients into the bowl of your stand mixer. Stir or use your hand to combine into a rough dough. Then use a stand mixer fitted with a dough hook to knead dough on low speed for 8-10 minutes, until dough is soft and smooth and comes away from the bowl into a ball. If dough is too sticky sprinkle a little more flour in until the right consistency is reached. If you don’t have a stand mixer with a dough hook assembly, just knead by hand on a lightly floured surface for 10 minutes.
- Bulk ferment the dough (first rise) in an oiled bowl until doubled in size and is soft and pillowy, about 8-10 hours. It may take longer if you’re in a cold environment. I do this overnight to bake in the morning.
- Get the filling ready once dough has finished the bulk ferment stage.
- Combine sugar and spices together in a small bowl and have melted butter in a separate bowl with a pastry brush ready.
- Line a sheet pan with parchment paper.
- Coax risen dough out of bowl and onto an oiled surface. Divide into quarters. Roll out 1/4 at a time into a round about 1/4″ thick.
- Transfer dough to parchment lined sheet pan. Brush dough with melted butter. Sprinkle 1/3 of sugar/spice mix onto dough.
- Repeat with the remaining dough and stack layers, ending with a top layer of dough.
- Place an upturned small glass in the center of the top layer of dough. Use a small sharp knife to cut through the layers from the rim of the glass to the outer edge of dough in sixteenths. Start with quarters, then eights then sixteenths.
- Press the glass into the dough to make an indentation, then remove the glass. Now take two of the cut pieces and make two full twists away from each other, as if they were mirrored. This will create the first star point. Now repeat with the rest of the cut pieces to create an eight point star. Pinch together the ends of each point.
- Brush the top dough with melted butter and cover with a tea towel. Set it in a warm spot to proof for about another hour or until it puffs up.
- Preheat oven to 400˚F. Bake at 400˚F for 20 minutes then reduce oven temperature to 350˚F and bake for another 10 minutes until dark golden brown and sounds hollow when tapped.
- Remove the wreath from the sheet pan and cool on a rack. Serve warm or at room temperature. Before serving brush the top with more melted butter for a glossy sheen and give it a light dusting of confectioner’s sugar. Enjoy!