From the Anchor Yeast Kitchen
Festive Ring
Prep 1 hr 10 mins
Baking Time
25–30 mins
Total 1 hr 40 mins
Makes 1 Bread
easy
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By
Anchor Yeast Kitchen
A great alternative to Fruit Cake, this Festive Wreath recipe is a delicious showpiece for a Christmas feast.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
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 )
Filling
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
Method
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.
Pour the milk mixture into the flour mixture, along with just enough lukewarm water to form a soft dough.
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.
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.
Spread the soft butter onto the surface of the dough.
Sprinkle the sugar, cinnamon, nuts and the remaining dried fruit over the dough.
Roll the dough up as for a Swiss Roll. Use a sharp knife and cut the dough into 12 – 15 slices.
Place the slices, cut side down, touching each other, to form a wreath on the baking tray.
Cover the ring with plastic film, and allow it to rise until it has doubled in volume, about 25 – 30 minutes.
Brush the ring with beaten egg and bake in the preheated oven for about 25 – 30 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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