Spiced Fruit Filling

• RedMan Whole Dried Apricot (chopped) | 7125 | 100g
• RedMan Dried Black Raisins | 752 | 100g
• Orange Juice | | 125g
• RedMan Cinnamon Powder | 51844 | 1g
• RedMan Nutmeg Powder | 56275 | 0.5g
• Ground Ginger | | 0.5g

Sweet Dough

• RedMan Bread Flour | 128627 | 315g
• RedMan UHT Full Cream Milk (warm) | 103602 | 165g
• RedMan Unsalted Butter (room temperature) | 112456 | 112g
• RedMan Caster Sugar | 128890 | 40g
• RedMan Cinnamon Powder | 51844 | 3g
• Bruggeman Instant High Yeast Brown | 10385 | 10g
• Deltasal Fine Sea Salt | 58415 | 1g

Finishing

• RedMan Apricot Glaze | 66447 | 60g
• RedMan Pistachio Kernel (chopped) | 965 | 15g
• Petite Ingredients Dried Rose Petals | 107404 | 2g

Spiced Fruit Filling

1. Boil all ingredients in a small saucepan for 5-10 minutes, until fruit is plump.
2. Cool slightly, then blend to a chunky paste. Add a little water if too thick.

Sweet Dough

1. Mix all ingredients until they come together
2. Knead 5 minutes by mixer (10 minutes by hand) until soft and stretchy. Add up to 60g more flour if sticky.
3. Cover and proof in a warm place for 1 hour, until doubled.
4. Roll out to a 25 x 45 cm rectangle. Spread filling evenly, close to the edges.
5. Roll up from the long side. Cut lengthways in half, then twist the two halves together.
6. Place on a lined tray and join the ends to form a ring.
7. Cover and proof 1 hour, until risen by at least 20%.
8. Bake at 170°C for about 20 minutes, until lightly golden.

Finishing

1. Brush apricot glaze over the wreath while still warm.
2. Sprinkle pistachios and rose petals just before serving.

Bake: 170°C for about 20 mins

Serves: 12. Best eaten on the day; keeps 1-2 days airtight

Wreath can proof overnight in the chiller; bring to room temperature before baking