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Spiced fruit & pistachio bread wreath

Spiced fruit & pistachio bread wreath

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs 45 mins proving and rising
  • A challenge
  • Serves 10 - 12

Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread

  • Freezable
Nutrition: per serving (12)
NutrientUnit
kcal352
fat15g
saturates8g
carbs50g
sugars23g
fibre3g
protein6g
salt0.3g
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Ingredients

For the bread dough

  • 250ml whole milk
  • 50g butter , cubed
  • 450g strong plain flour
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1 egg , beaten, to glaze

For the filling

  • 200g currant
  • 50g chopped mixed peel
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • zest and juice 1 lemon
  • zest and juice 1 orange
  • 50g pistachio , chopped
  • 100g butter , softened
  • 2 tbsp golden caster sugar
  • icing sugar , to glaze

Method

  • STEP 1

    First make the bread dough. Warm the milk in a saucepan until you can see steam coming from the surface, but don’t let it boil. Add the butter and set aside. Tip the flour, yeast, sugar and ½ tsp salt into a large bowl. When the milk has cooled to hand temperature and the butter has melted, pour the liquid into the bowl. Mix with a wooden spoon, then tip out onto your work surface and bring together with your hands. Knead the dough for 10 mins or until soft. Put it in a clean, lightly oiled bowl and cover with a sheet of oiled cling film. Leave somewhere warm for about 2 hrs until doubled in size.

  • STEP 2

    Place the currants, mixed peel, cinnamon, mixed spice, zests and juice into a saucepan. Boil hard for a few mins until the fruit has absorbed the liquid and become nice and plump. Chill until cold, then mix with the pistachios, butter and sugar.

  • STEP 3

    When the dough is ready, tip out of the bowl and knead briefly to knock out the air bubbles. Roll out to a 45 x 28cm rectangle. Spread the buttery spiced fruit mixture over the surface of the dough. From one of the long edges, roll the dough to a tight cylinder, then bring the 2 ends to meet, creating a ring. Place on a lightly floured baking sheet with the join underneath.

  • STEP 4

    Using a sharp knife, cut incisions around the outside of the dough, about 3cm apart, in a sunburst pattern, going quite close to the centre, but not all the way through. Working your way around the outside, pull each piece of cut dough out a little, then push it down on one side, so that the cut edge is exposed and they’re on a curve to create a fan shape around the edge of the wreath. When you’re happy with the shape, re-cover with oiled cling film and leave to prove for about 45 mins until doubled in size. Heat oven to 200C/180C fan/gas 6.

  • STEP 5

    Uncover the bread and brush all over with beaten egg. Bake for 25-30 mins until golden and hollow sounding when tapped on the base. Mix a little icing sugar with enough water to make a smooth runny icing. Whilst the bread is still warm, brush the icing over the surface with a pastry brush to make a sugary crust. Best eaten within 3 days.

Goes well with

Recipe from Good Food magazine, March 2014

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A star rating of 4.5 out of 5.2 ratings
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