Amazing Easter Wreath

This recipe, from part-time Government House Chef Clare Kelly, takes a bit of time to make but is well worth the effort. Not only does it look impressive, it tastes amazing...hence the name!

Amazing Easter Wreath

Dough
1 ¼ cups tepid milk
3 tsp dried yeast granules
1 ½ Tb sugar
2 tsp salt
50g of softened butter
1 ½ cups bread flour

Mix and leave bowl in a warm place for 20 mins or until bubbles appear on the surface. Add a further 1 ½ cups of bread flour and make a dough, adding more milk or flour as needed. Turn the dough onto a lightly floured surface or into a mixer with a dough hook and knead until smooth or the mixture springs back when pressed lightly.
Transfer the dough into a lightly oiled, large bowl, cover with cling-film and leave to rise in a warm, draught free spot for 30-40 mins until doubled in size. Now roll out the dough on a lightly floured bench to a 75cm by 25cm square.

Filling

50g softened butter
¼ cup flour
2 Tb sugar

Beat these ingredients together then add

½ cup dried apricots chopped
½ cup crystallised ginger
¼ cup currants
¼ cup dried plums
¼ cup toasted walnuts, chopped
¼ cup toasted almonds, chopped
¼ cup mixed peel
1 tsp mixed spice
1 tsp cinnamon.

Dot the filling evenly on the surface of the dough, then tightly roll into a 75cm long sausage shape. Cut the sausage shape lengthways with a sharp knife, place the two halves back to back and twist the two strands loosely together. Form a wreath by pinching both ends together.
Lift onto a floured or paper lined oven tray (use fish slices and a helper if possible.)
Leave to prove in a warm ,draught-free spot for another 40-60mins until risen.

Glaze

1 egg
1 Tb water
2 tsp sugar

Whisk together and brush lightly over the wreath.

Bake the wreath at 180-195 degrees for 18-22 minutes or until lightly browned.
Icing

1 cup icing sugar, sifted
2 Tb lemon juice

Mix till smooth and drizzle or pipe onto the baked wreath.