Ingredients

• 2 1/4 tsp yeast
• 1/4 cup Hot Water
• 1/2 cup hot Milk
• 1/4 cup + 3 Tbsp Granulated Sugar divided
• 3 large Eggs divided
• 1 cup Butter divided
• 3 1/2 cups Organic Unbleached White All-Purpose Flour
• 1 cup Pomegranate Seeds
• 1 Tbsp fresh Rosemary
• 2 tsp Ground Nutmeg
• 2 tsp Ground Cloves
• 1 1/2 tsp Salt

Instructions

1. In a stand mixer bowl, mix the yeast and hot water. Wait 5 minutes for the yeast to activate.
2. In the same bowl, add the hot milk, 3 tablespoons of sugar, 2 eggs and 1/2 cup of softened butter. Quickly whisk to distribute the eggs and butter.
3. Add the Organic Unbleached White All-Purpose Flour to the bowl and mix with a dough hook until a thick dough consistency is formed. Remove from the bowl and knead with your hands until the dough is silky smooth (approximately 2-3 minutes). Place in a clean bowl and cover with a damp towel. Leave on the counter and allow the dough to rise for approximately 2 hours.
4. While the dough is rising, prepare the filling. In a blender, puree the pomegranate seeds, rosemary, nutmeg, cloves, salt, 1/4 cup of sugar and 1/2 cup of melted butter. Drain excess liquid and set aside.
5. Preheat oven to at 350°F. Once the dough has risen, cut it into four equal parts. Then take one piece of dough and roll it out into an oval shape until it is approximately 1/2-centimeter thick. Using a spoon, spread 1/4 of the filling evenly on the inside of the rolled dough. Then tightly roll the dough lengthwise, pinching the ends of the roll to seal. Bring the ends together and pinch together forming a dough circle.
6. Using a sharp knife, cut diagonally into the dough every inch or so. Gently twist and fan the cut segments to form the wreath. Repeat for the rest of the dough pieces.
7. Place the wreaths on two parchment-lined cookie sheets and bake for approximately 20-25 minutes.
8. Let cool and then tie a decorative ribbon around the top. Enjoy!