Cherry Christmas Wreath Bread

A show-stopping centrepiece. Buttery bread, jewelled cherries and molten Camembert magic.
Serves 6

Method

1. Heat the milk to 47–50°C (about 20 seconds in the microwave on high will achieve a lukewarm temperature)

2. In a mixing bowl, combine the milk and yeast

3. Whisk the eggs into the milk mixture

4. In a stand mixer fitted with a dough hook, combine the flour and salt

5. Slowly, add the milk mixture and knead for about 10 minutes

6. Gradually add the butter and continue kneading for another 5–10 minutes, until the dough is smooth but slightly sticky and soft

7. Cover and let rest for 90 minutes, or until almost doubled in size

    

8. In a medium saucepan, combine all the jam ingredients and bring to a gentle simmer

9. Cook for 15–20 minutes, until reduced by about half

10. For a more jam-like consistency, blend with a stick blender or mash lightly with a potato masher—you want some texture, not a purée

11. Allow the mixture to cool to room temperature before using

     

12. Divide the rested dough into two equal portions

13. Roll each portion into a rectangle about 8 × 40 cm

14. Spread the cooled jam over each rectangle, then roll into a log, pinching the seams to seal

15. Twist the two logs together to form a braided wreath

16. Place in a 26 cm round oven dish with a lip, or in a cast-iron pan

17. Wrap the Camembert in two layers of baking paper and tie with string to create a small parcel

18. Place it in the centre of the wreath

19. Let the dough rise at room temperature for about 1 hour

20. Preheat the oven to 190°C (fan)

21. Top the cheese with fresh cherries and honey

22. Bake for 25 minutes, until golden

23. Garnish with gold dust and serve warm