First, take the cream out of the refrigerator in advance and soften it at room temperature for later use, then take a clean mixing basin, mix flour, honey, salt and melted milk into dough, and stir it evenly by hand until it forms dough. Then, take the dough out of the mixing basin and knead it repeatedly for about 65,438+00 minutes. After that, knead the dough into a circle, put it in a fresh-keeping box and spray some water, ferment it at room temperature for about an hour to double its size, and then take it out of the container again. Pat the dough gently to squeeze out the air and divide it into three equal parts. Cover with a clean wet cloth and let the dough stand for 20 minutes. Knead into three long strips of equal length, with one end aligned and pinched tightly. Make a braided hair out of three noodles. Then, collect the extra part at the bottom of the braid and wind it into a circle. Pinch your joints and put them on baking paper. Then put some almond slices or other dried fruits for decoration. Preheat the oven to 175 degrees. Brush a layer of whole egg liquid on the surface of the wreath, then bake in the oven for 18-20 minutes until the surface is golden, and the Christmas braid wreath bread is finished.