Cinnamon bread wreath

Cinnamon bread wreath
Make this showstopper the crowning glory of your table
Serves 16  / 
Prep 3 hours and 20 mins  / 
Cook 45 mins


250ml Coop semi skimmed milk
50g Coop unsalted butter
450g Coop strong white flour
7g pack dried yeast
2 tsp cinnamon
100g caster sugar
30g Coop fresh cranberries, chopped, plus 6 for decorating
30g Coop flaked almonds
1 Coop British egg
1 tbsp icing sugar
Few sprigs rosemary (optional)


1. Gently heat the milk in a pan, then stir in the butter to melt
2. In a large bowl, mix the flour, yeast, cinnamon, sugar and a pinch of salt
3. Pour in the milk and mix to form a dough
4. Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic
5. Put in a bowl and leave somewhere warm for 1-2 hours, until doubled in size
6. Turn out the dough, briefly knead to release the air, then roll out into a rectangle about 30cm x 42cm
7. Sprinkle the cranberries and half the almonds over the dough, then roll up from the long end to form a tube
8. Transfer the dough to a baking sheet and pull into a round so the ends meet
9. Using a sharp knife, make some small slits in the dough around the outside edge of the ring
10. Put a large, round ovenproof cutter in the middle, cover, and leave somewhere warm for 1 hour more
11. Preheat the oven to 180°C/fan 160°C/Gas 4
12. Beat the egg and brush over, sprinkle the remaining almonds and bake for 45 mins, until golden
13. Leave to cool for 10 mins
14. Dust with the icing sugar, top with the rosemary, if using
15. Decorate with the fresh cranberries