By now you will have seen our fabulous new Christmas Catalogue for 2017 - gracing the cover is a fabulously festive fruit feast bread, which has been much admired, so here is the recipe for you to have a go at making your own! Created and crafted by the super talented, local bespoke baker & caterer, Jessica from Brighton Bakes.
Jessica created all the tasty creations in our Christmas catalogue and she has very kindly agreed to share her reciepes for this Spiced Christmas Wreath (and also her spectacular Christmas Cake with Ginger Wine recipe, which will follow soon!)
Spiced Christmas Wreath Bread
For the dough:
- 400ml milk
- 110g butter
- 2 x 7g sachets of dried yeast
- 110g caster sugar
- 750g plain flour
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 4 tbsp demerara sugar
- 1 egg, beaten
For the filling:
- 110g soft butter
- 90g sugar
- 2 tbsp cinnamon
- Choose between white and dark chocolate chunks, cranberries, orange zest, toasted flaked almonds, dried cherries etc (you’ll need about 300g in total)
1.Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
2. Mix the flour, sugar, salt and cinnamon in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes.
3. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
4. While you wait, prepare the filling: in a bowl, beat the butter, cinnamon and sugar together until you have a smooth paste.
5. When the dough has risen, punch it down in the bowl. Roll into a large rectangle about 3mm thick, and then spread the filling paste all over. Mix the filling extras in a bowl, then sprinkle all over.
6. Then, from the long side, roll the dough so you end up with a long cylinder. Slice right down the middle lengthways. Twist each half around each other and join the ends together to form a wreath.
7. Leave to rise again covered for 20 minutes in a warm place. Brush with beaten egg and sprinkle with sugar. Heat the oven to 190˚C/350˚F/Gas Mark 5.
8. When the wreath has risen again bake in the oven for about 20 minutes or until it turns golden brown and is nicely risen. Remove from the oven and allow to cool slightly before slicing and serving.