Ingredients
• 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
Instructions
• 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.