Advent Recipe Day Twenty Three: Danish Christmas Wreath

Dilute the yeast in the water. Once combined add the rest of the ingredients.

Proof and rest covered for one hour in a warm place. While the dough is resting start preparing the remonce.

Mix all ingredients together to a smooth paste.

Flatten out the rested dough and spread evenly with the remonce paste. Roll up the wreath to form a long log. Make a cut through the middle, then twist the dough into a wreath shape.

Cover with cling film and prove in a warm place until doubled in size.

Bake at 200°C for approximately 30 - 45 minutes or until golden brown.Immediately glaze while hot.

Bring water and sugar to boil.

Using a pastry brush, glaze the wreath whilst the wreath is hot. Do not let wreath cool and then glaze as it will become soggy.

Decorate the wreath with whole star anise, cinnamon sticks, glace cherries and pearl sugar. Fondant leaves (optional) add a lovely touch.