Twisted Christmas Bread Wreath

May 4, 2020 / Lyn Jones / 0 Comments

SERVES: 10-12

Dough:
250ml warm milk
3 eggs
1 cup caster sugar
125g unsalted butter, melted (ensure butter is warm, not hot)
60ml sour cream
Finely grated zest of ½ lemon
5 cup plain flour, plus extra to knead
1 Tab dry instant yeast
2 tbsp mixed spice
Pinch of sea salt

Filling:
60g unsalted butter, diced and softened
¼ cup brown sugar
170g Gourmet Selection Mixed Fruit
120g Macadamia Nuts, roughly chopped
1 tsp vanilla extract

Glaze:
¾ cup icing sugar, sifted
Juice of ½ lemon

For the dough;
1.  Whisk together the milk, eggs, sugar, butter, sour cream and lemon zest. Stir in the flour, yeast and mixed spice, mixing well. Turn out onto a lightly floured surface and knead for 4-5 minutes or until soft and smooth. Return to a clean bowl and cover with a clean, damp tea towel and place in a warm spot for 2 hours to rise.

2.  For the filling; beat together the butter and sugar until creamy. Stir in remaining ingredients.

3.  Preheat oven to 170ºC (150ºC fan-forced). Line a large oven tray with baking paper.

4.  Once dough has risen, turn out onto a lightly floured surface. Roll dough into a rectangle shape roughly 30cm wide and 70cm long. Spread filling over the dough, leaving a 2cm border around the edges. From the long edge, roll the rectangle tightly into a log. Press short edges to seal.

5.  Use a sharp knife to cut the log down the centre lengthways. Gently twist together the two lengths. Shape into a wreath and carefully transfer to baking tray.

6.  Bake for 30-35 mins or until lightly golden and cooked through.

7.  For the glaze, combine icing sugar & lemon juice in a bowl with 2 Tab water. Stir until sugar has dissolved, then drizzle over the warm bread to serve. Serve cut into wedges with a spread of butter.