Festive Wreath

Makes: 1 Bread     Oven: 200 °C / 356 °F
Preparation Time: 1 hour and 10 minutes     Baking Time:  25 – 30 minutes


Rich Dough

300 g Cake flour ( 530 ml / 2½ cups )
2 ml Salt ( ½ tsp )
60 g Castor sugar
10 g Anchor Instant Yeast ( 1 packet )
65 g Butter, softened
100 ml Lukewarm milk or water ( approx. ½ cup )
1 Large egg, beaten
50 ml Lukewarm water ( 5 tsp )


30-50 g Soft butter
60 ml Sugar ( 4 tbsp )
5 ml Ground cinnamon ( 1 tsp )
50 g Chopped nuts ( optional )
60 ml Seedless raisins ( 4 tbsp )
60 ml Currants ( 4 tbsp )
60 ml Sultanas ( 4 tbsp )
60 ml Glacé cherries ( 4 tbsp )
1 Egg, lightly beaten


  1. Place the flour, salt, sugar and the Anchor Instant Yeast into a large mixing bowl. Stir through. Add the butter to the lukewarm milk and allow the butter to melt. Add the egg to the milk mixture.
  2. Pour the milk mixture into the flour mixture, along with just enough lukewarm water to form a soft dough.
  3. Turn the dough out onto a floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic. Alternatively, place the dough into a mixer fitted with a dough hook and knead for 4 minutes.
  4. Place the dough into a greased mixing bowl and cover with plastic film. Allow the dough to rest for
    15 – 20 minutes. Preheat the oven to 180 °C, and grease 2 large baking trays. Once the dough has rested, turn it out onto a floured surface and knock down. The dough is now ready to make the festive ring. Line a large baking tray with baking paper. Place the dough onto a lightly floured surface and roll out into a 30 cm rectangle.
  5. Spread the soft butter onto the surface of the dough.
  6. Sprinkle the sugar, cinnamon, nuts and the remaining dried fruit over the dough.
  7. Roll the dough up as for a Swiss Roll. Use a sharp knife and cut the dough into 12 – 15 slices.
  8. Place the slices, cut side down, touching each other, to form a wreath on the baking tray.
  9. Cover the ring with plastic film, and allow it to rise until it has doubled in volume, about 25 – 30 minutes.
  10. Brush the ring with beaten egg and bake in the preheated oven for about 25 – 30 minutes.
  11. Remove from the oven, and allow to cool completely on a wire rack. Dust thickly with icing sugar and serve the same day.

Festive Wreath
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