Twisted Christmas Bread Wreath
PREP: 20 MINS, PLUS 2HRS RISING TIME | COOK: 30 MINS | SERVES: 10-12
What you’ll need…
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 tbsp dry instant yeast
2 tbsp mixed spice
Pinch of sea salt
Filling:
60g unsalted butter, diced and softened
¼ cup brown sugar
170g SUNBEAM Gourmet Selection Mixed Fruit
120g SUNBEAM Macadamia Nuts, roughly chopped
1 tsp vanilla extract
Glaze:
¾ cup icing sugar, sifted
Juice of ½ lemon
Method
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For the dough; 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.
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For the filling; beat together the butter and sugar until creamy. Stir in remaining ingredients.
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Preheat oven to 170ºC (150ºC fan-forced). Line a large oven tray with baking paper. 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.
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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. Bake for 30-35 mins or until lightly golden and cooked through.
- For the glaze, combine icing sugar and lemon juice in a bowl with 2 tbsp water. Stir until sugar has dissolved then drizzle over the warm bread to serve. Serve cut into wedges with a spread of butter.