Christmas Breakfast Bread

METHOD

Dough:

1. In a mixer with the hook attachment add all the dough ingredients and mix on a slow to medium speed for 5 minutes. Stop the mixer, cover the mixer and leave the dough to rest for two minutes. Start mixing for further two minutes on a slow to medium speed. Cover tightly with cling film and leave to rest for an hour at room temperature until the dough doubles in size.
2. Pre-heat the oven to 170oC. Tip the dough onto a lightly floured surface and fold a couple of times to bring it together. Add more flour and roll out to a rectangle (roughly 50X30cm)

Assembly:

1. Dust cinnamon on the dough and top it with an even layer of the mincemeat leaving an edge on the long side uncovered – we used roughly 250g of mincemeat. With the long side facing you, roll as tightly as you can(like a Swiss roll) and tucking together the clear end to seal the roll together.
2. Using a sharp knife dusted with a little flour cut the roll in half down the length but keep the one end together so the two strips are joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, egg-wash all the exposed dough and sprinkle granulated sugar on top. Bake for 25-30 mins until browned and crusty.