Blackberry Ginger Speculaas Danish Wreath | National Festival of Breads

Ingredients

• 3 ½ – 3 ¾ cups KING ARTHUR® Unbleached Bread Flour, divided
• ½ cup water
• 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
• ¼ cup granulated sugar
• ¼ cup unsalted butter, room temperature
• ½ cup whole milk (115°F – 120°F)
• 1 large egg
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• ¾ teaspoon KING ARTHUR® Speculaas Spice*
• ¾ teaspoon fine sea salt
• ½ teaspoon ground ginger
• ¼ cup unsalted butter, softened
• ¼ cup dark brown sugar
• 1 ½ teaspoons KING ARTHUR® Speculaas Spice*
• 2 tablespoons KING ARTHUR® Unbleached Bread Flour
• ¼ cup blackberry seedless jam or preserves
• 2 tablespoons finely chopped crystalized ginger
• ¾ cup halved fresh blackberries
• 1 cup confectioners’ sugar, sifted
• 1 tablespoon unsalted butter, softened
• 1 – 2 tablespoons whole milk
• 1 tablespoon fresh lemon juice
• ¼ teaspoon almond extract
• Pinch of fine sea salt
• Fresh blackberries
• Fresh thyme sprigs
• Grated zest of ½ lemon