Cinnamon Bread Wreath
Ingredients 250ml semi skimmed milk 50g unsalted butter 450g strong white flour 7g pack dried yeast 2 tsp cinnamon 100g caster sugar 30g fresh cranberries, chopped, plus 6 for decorating 30g flaked almonds 1 egg 1 tbsp icing sugar Few sprigs rosemary (optional)
Turn out the dough, briefly knead to release the air, then roll out into a rect angle about 30cm x 42cm Sprinkle the cranberries and half the almonds over the dough, then roll up from the long end to form a tube Transfer the dough to a baking sheet and pull into a round so the ends meet Using a sharp knife, make some small slits in the dough around the outside edge of the ring
Method
Put a large, round ovenproof cutter in the middle, cover, and leave somewhere warm for 1 hour more
Gently heat the milk in a pan, then stir in the butter to melt
Preheat the oven to 180°C/fan 160°C/ Gas 4
In a large bowl, mix the flour, yeast, cinnamon, sugar and a pinch of salt
Beat the egg and brush over, sprinkle the remaining almonds and bake for 45 mins, until golden
Pour in the milk and mix to form a dough Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic Put in a bowl and leave somewhere warm for 1-2 hours, until doubled in size
Leave to cool for 10 mins Dust with the icing sugar, top with the rosemary, if using Decorate with the fresh cranberries
15
