Women's Weekly Food

APRICOT &ALMOND WREATHPREP + COOK TIME1 HOUR30 MINUTES(+ PROVING & COOLING) MAKES 1 LOAF(SERVES 12)Make this showstopper edible wreaththe centrepiece of a festive breakfast,brunch or afternoontea. Customiseit with a pretty ribbon and display iton a board or serving platter.¼ cup(60ml) warm water2 teaspoons (7g) dried yeast2 cups (300g) plain flour¼ teaspoon coarse cooking salt¼ cup (60ml) milk, warmed1 teaspoon vanilla extract1 egg, beaten lightly2 tablespoons caster sugar1 tablespoon finely grated orange zest40g butter, chopped,at room temperature1 egg, beaten lightly, extra1 tablespoon natural flaked almonds1 tablespoon demerara sugarAPRICOT FILLING1½ cups (225g) dried apricots¼ cup (55g) caster sugar1 cup (250ml) water1 Combine the water, yeast and½ cup of the flour in a mediumbowl.Stand in a warm place for 10 minutesor until doubled in size.2 Place remaining flour, salt, milk,vanilla, egg, caster sugar, zest andbutter in a large bowl of an electricmixer fitted with a dough hook.Add yeast mixture and mix untilcombined. Knead for6 minutesor until smooth and elastic.3 Transfer dough to an oiled largebowl and cover with plastic wrap.Stand in a warm place for1½ hoursor until dough has doubled in size.4 Meanwhile,make apricot filling.5 Preheat oven to180°C/160°Cfan. Grease an oven tray.6 Turn dough out onto a lightlyfloured sheet of baking paper, thenroll dough into a 15cm x 40cmrectangle. Spread apricot filling overdough, leaving a 2.5cm border alongone long side. Turn paper so longside of dough, without the border, isin front of you. Roll up dough to forma log, then shape log into a ring. Liftring on paper onto oven tray. Placean 8cm greased metal dariole mouldor ramekin in the centre of the ring.Cover with oiled plastic wrap. Standin a warm place for 30 minutes oruntil dough has doubled in size.7 Using floured scissors, cut sevendiagonal slashes, about 10cm apart,into outer edge of dough. Brushthe top of the wreath with extraegg. Sprinkle with almonds anddemerara sugar.8 Bake wreath for 30 minutesor until golden and sounds hollowwhen tapped on the base. Removemould. Transfer wreath to a wirerack to cool.``````APRICOT FILLINGStir apricots, sugar and the water ina small saucepan over medium−highheat until sugar dissolves. Bring tothe boil. Reduce heat and simmer,uncovered, for 15 minutes or untilapricots are soft. Drain. Blendor process apricots until smooth.STEPSTEPbyARoll the dough out to a15cm x 40cm rectangle onlightly floured baking paper.Using a palette knife or aspoon, spread apricot fillingevenly over dough, leaving aborder along one long side.BStarting from the long sidewithout the border, roll thedough up to form a long log.(Use the paper to help lift theedge of the dough and fold itover on itself.)CShape the dough into aring by gently easing theroll into a circle. Lift ring onpaper to oven tray. Place an8cm greased metal dariolemould or ramekin in the centreof the ring. Cover with oiledplastic wrap. Stand in a warmplace for 30 minutes or untildough has doubled in size.DUsing floured kitchenscissors, cut sevendiagonal slashes into top outeredge of dough. Brush the topof the wreath with extra egg,then sprinkle with almondsand demerara sugar.APRICOT & ALMOND WREATH