10g active dry yeast

¼ cup warm water

½ cup raisins

½ cup golden sultanas

¼ cup soft butter

¼ cup Selati Demerara sugar

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ cup warm milk

2 eggs

3 ¾ cups bread flour

1 extra egg for egg wash

Dissolve yeast in warm water.

In a large bowl, combine raisins, sultanas, butter, sugar, salt, spices and warm milk; stir to dissolve the sugar.

Add yeast mixture and the beaten eggs; mix to blend well. Add enough flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic.

Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in in size.

Punch dough down and divide into 8 equal portions.

Shape each portion of dough into 8 long lengths.

Twist and plait each dough strand to form wreaths, pinch the ends together firmly to secure the wreath

Place onto a greased baking tray then Cover with a cloth and leave to rise again until double.

Brush with egg wash then bake at 180° for about 20-30 minutes, placing foil over to cover if it gets dark too quickly.

Remove from tray and allow to cool on wire racks.

Loop some ribbon around each wreath to suspend from a tree.