Raspberry jam wreath
- December 2016
- Serves 8-10
- Hands-on time 50 min, oven time 45 min, plus rising & proving
What better way to start Christmas morning than with a slice of this sticky, golden bread swirled with raspberry jam?
- 2.4g (0.9g saturated)
- 56.5g (22g sugars)
Use a firm-set jam so it stays inside when you roll up the dough. We used Tiptree (Bonne Maman was runny).
If you’d like to add a bit more jam after cooking (depending on how practised you are at rolling you might lose a bit before the wreath goes in the oven), brush it into the grooves after cooking and return it to the oven for a couple more minutes to set.
To prepare the dough up to 24 hours in advance, leave to rise overnight in the fridge, then bring back to room temperature before knocking back and rolling out (step 4).
The wreath is best eaten on the day it’s made.
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