Dark Chocolate and Hazelnut Wreath with Spiced Cherries
Prep: 35 mins, plus proving and chilling
Cook: 55 mins
Servings: 8
A sensational centre piece at any table this Christmas. This Dark Chocolate and Hazelnut Wreath with Spiced Cherries is a tear and share festive treat that your family and guests will love!
Ingredients
Method
- For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.
- Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.
- Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 h to firm.
- Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.
- Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.
- Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.
- Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream.
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