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!
•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
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.