Christmas Cranberry and White Chocolate Wreath

If using dried cranberries, they need to be rehydrated so that they don’t burn when baking. Cover the dried cranberries in freshly boiled water and allow to sit for 30 minutes. Drain and set aside until ready to use.

For the dough, gently melt the butter in a saucepan on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.

Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Alternatively, use the dough hook with a stand mixer.Dust with a little flour if you find the dough is too sticky. Transfer the dough to a lightly oiled bowl, covered by a damp tea towel and let it rise for 45 minutes in a warm dark place. To prepare the filling, in a bowl, beat the room temperature butter and sugar together until you have a smooth paste.

When the dough has risen, punch it down in the bowl. Roll into a large rectangle about 3mm thick, and then spread the filling all over. Then sprinkle over the cranberries and roughly chopped white chocolate.

From the long side, roll the dough so you end up with a long cylinder. Slice right down the middle lengthways. Twist each half around each other and join the ends together to form a wreath.

Transfer to a parchment lined baking sheet using the bottom of another baking sheet or the base of a cake tin. Heat the oven to 190˚C/350˚F/Gas Mark 5.

Leave to rise again covered for 20 minutes in a warm place. Brush with beaten egg and sprinkle with sugar. Bake the wreath in the oven for about 20 minutes or until it turns golden brown and is nicely risen. Cover loosely with foil and turn down the oven to 150˚C to bake for a further 40 minutes.

Remove from the oven and allow to cool slightly before slicing and serving.