Christmas wreath

Recipe from: 11/21/2001 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • 750
    ml
    cake flour
  • 5
    ml
    salt
  • 45
    ml
    sugar
  • 2
    ml
    cinnamon
  • 10
    g
    instant dry yeast
  • 60
    g
    margarine
  • 45
    ml
    warm milk
  • 2
    large eggs, beaten
  • 50
    ml
    lukewarm water
  • beaten egg for brushing
  • glacé icing
  • FILLING
  • 30
    ml
    soft brown sugar
  • 65
    ml
    margarine
  • 60
    ml
    cake flour
  • 2
    ml
    almond essence
  • 100
    g
    almonds
  • red and green glacé cherries, chopped
 

Method

30 mins
 
Preheat the oven to 190ºC. (375ºF). Spray a baking sheet with non-stick spray. Mix the cake flour, salt, sugar and cinnamon. Add the instant dry yeast and mix. Melt the margarine in the warm milk and cool slightly. Add the milk mixture, beaten egg and enough lukewarm water to the dry ingredients and mix to form a soft dough. Knead the dough for 10 minutes until smooth and elastic. Place the dough on a lightly floured surface and cover with greased plastic wrap. Leave to rest for 15 minutes. Knock the dough down and roll out into a 23 x 60 cm rectangle. Cream together the brown sugar and margarine for the filling. Add the cake flour, almond essence, nuts and cherries and mix well. Spread the filling over the rolled out dough and roll up, starting with the wide side. Pinch the seam closed and turn the dough so the seam faces down. Cut the roll in half lengthwise using a sharp knife. Turn each half cut side facing up and carefully twist the halves together to expose the filling. Place the dough on the greased baking tray, and shape into a ring. Brush the edges with water and pinch together. Cover with greased plastic wrap and leave to rise in a warm place until doubled in volume, about 35-40 minutes. Brush with beaten egg and bake for 25-30 minutes. Cool on a wire rack and drizzle with place icing.
 

Read more on: bake
 

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