Raspberry Christmas Wreath

Hello December! The countdown for the new year begins, and here is a gorgeous looking festive bread that is perfect for the season! Looks impressive and may hard to believe but so easy to make! Enjoy! Happy baking!


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Raspberry Christmas Wreath

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Dough
•1 tsp of dry active yeast
•2 tbs castor sugar
•225g (1.5 cups) bread flour or 00 flour (or plain if that is what you have)
•grated zest of a medium size orange
•1 tsp of ground cinnamon
•125 (1/2 cup) of lukewarm water
•1.5 tablespoons milk
•1.5 tablespoons vegetable oil
•Extra milk for brushing

Raspberry Jam

300gr frozen or fresh raspberries
1 cup castor sugar

Place, the yeast, sugar, water and milk in a bowl and stir to combine. Set aside in warm place for 5 minutes or until bubbles appear. Add the oil, flour, orange zest and cinnamon and form a dough. Turn th dough out onto a lightly floured surface and knead for 5-6 minutes. lace in a bowl, cover with a damp cloth and put in a warm spot in the kitchen for an hour or until it doubles in size.

While the dough is resting, make the raspberry jam. Place the raspberries and sugar in a pot over high heat. Bring to the boil and cook, stirring for 8-10 minutes or until reduced and thickened. Cool completely.

Roll out the dough to about 25×55 cm rectangle. Spread with 1/2 cup jam and roll lengthways to enclose and then cut in half lengthways so that the jam filling is exposed. Fold the two pieces over each other to make a plaited wreath and join the two ends together. Place on baking paper on an oven proof tray. Brush with milk and sprinkle with a little raw sugar.

Preheat oven to 200C(400F). Bake for 15-20 minutes.

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