Step #1
Place the bread mix and water into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #2
Cover loosely with polythene and allow the dough to rest for 5 minutes. Make up the stuffing with the boiling water and then add the chopped onion, tomato and tomato puree and mix well
Step #3
Roll the dough out into an oblong about 45 x 28cm. Spread the filling over the dough leaving a 1cm gap from the longer edges.
Step #4
Roll the dough from one of the long edges into a tight cylinder, and then bring two ends together to form a ring. Place a large lined baking sheet. Using a sharp knife, cut incisions around the dough about 3cm apart, going quite close to the centre but not cutting right through, into a sunburst pattern.
Step #5
Pull each piece of dough out a little and push it down onto one side exposing the Swiss roll pattern and creating a fan shape around the edge of the wreath. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Step #6
Brush carefully with the beaten egg. Sprinkle with poppy seeds and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.
