Christmas wreath bread
Christmas wreath bread
SERVES
about 8
INGREDIENTS
For the dough
250ml milk
50g butter, cubed, plus extra for greasing the bowl
2¼ tsp (1 sachet) active dry yeast
450g plain flour, plus extra for dusting
50g light-brown sugar
½ tsp sea salt
1 egg, lightly beaten
icing sugar, to serve (optional)
For the filling
200g currants
50g mixed candied citrus peel, chopped
1 tsp ground cinnamon
1 tsp mixed spice
zest and juice of 1 lemon
zest and juice of 1 orange
100g butter, at room temperature
2 tbsp light-brown sugar
METHOD
First make the dough. In a saucepan, heat the milk until just below boiling, then add the butter and remove from the heat. Allow to cool for five minutes – until just below body temperature – then add the yeast to the now lukewarm milk. Let stand for another 10 minutes.
Combine the flour, brown sugar and salt in a large bowl, and make a well in the centre. Pour in the milk mixture.
Using a wooden spoon, combine until the dough holds together. Continue kneading with your hands on a lightly floured worktop for another 10 minutes.
Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 90 minutes, or until the dough has doubled in volume.
For the filling, heat the currants, peel, cinnamon, mixed spice, and lemon and orange zest and juice in a saucepan. Cook over very low heat, until the currants are nicely plumped up. Let cool. Mix in the butter and brown sugar and set aside.
Knead the dough briefly once more. On a lightly floured worktop, roll it out into a rectangle about 45x30cm. Spread the filling over it using a spatula. Allow a margin of about 2cm at the long sides.
Roll up the dough from a long side, moisten the bare edge with water, and press to seal the seam. Place the roll with the seam facing down. Moisten the ends of the roll as well and bend them together, forming a circle. Place the wreath on a baking sheet lined with parchment paper.
With a sharp knife, cut into the roll every 3cm, almost all the way through, but not quite. Pull out each cut piece, exposing the sides; the spirals will form a circular fan of swirls. Cover with a clean dish towel and allow the wreath to rise again for about 45 minutes.
Preheat the oven to 200C/180C fan/gas mark 6.
Brush the bread with the lightly beaten egg. Bake for about 30 minutes, until golden brown. Dust with icing sugar if you like.
Recipe from Home Made Christmas, by Yvette van Boven, published by Abrams (£26.99). To order your copy for £19.99, visit books.telegraph.co.uk or call 0844-871 1514