Festive Bread Wreath Decorations
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
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.