A delicious and pretty centerpiece
Adapted from Paul Hollywood’s Mincemeat and Marzipan Couronne
250g/ 8¾ oz bread flour, plus extra for dusting
5g/ 1 teaspoon salt
8g/ 3 teaspoons instant yeast
50g/ 3½ tablespoons unsalted butter, softened, plus extra for greasing
135g/ 4¾ oz whole milk
1 medium egg, beaten
For the marzipan
90g/ 3¼ oz sugar
140g/ 5oz powdered sugar, plus extra for dusting
220g/ 7¾oz almond flour
finely grated zest of 1 orange
1 medium egg, beaten
For the filling
400g/ 14oz mincemeat
50g/ 1¾ oz apricot jam
200g/ 7oz powdered sugar
30g/ 1oz water
50g/ 1¾ oz slithered pistachio
25g/ 1oz glace cherries, roughly chopped
In a large bowl add bread flour, salt, and yeast. Add butter, milk and one egg and lightly until all the flour is incorporated and you have a soft dough.
Dust a work surface with flour and knead dough until it is smooth, about 7 minutes.
Add to a clean bowl and cover with cling film. Leave to rise until doubled, 30 minutes to 1 hour.
In a large bowl both sugars and almond flour and mix well. Add orange zest and one egg and mix until it forms a paste.
Line a baking tray with parchment paper. Lightly dust with powdered sugar.
Add paste to work surface lightly dusted with icing sugar and knead until it becomes smooth. Cover with cling film and chill.
On another work surface lightly dusted with flour add the rested dough. Carefully, without deflating, roll the dough into a 33cm by 25 cm/ 33″ by 9¾” rectangle. With the long edge facing you, spread the mincemeat evenly. On another surface light dusted with flour, roll the marzipan out thinly. Lay it over the mincemeat. Roll the dough up tightly. Cut lengthwise in half. Join at one end. Twist the 2 dough lengths together, then join the other end to make a circle. Transfer to a baking tray lined with parchment paper.
Rest for 30 minutes to 1 hour. It should spring back quickly if you press with a finger.
Preheat oven to 205C/ 400F.
Bake for 25 minutes until risen and golden. Cool on a wire rack. Heat the apricot jam with a tablespoon of water. While the wreath is still warm, brush on the glaze. Leave to cool.
Slowly mix enough water with the powdered sugar to make a thin icing, drizzle over the wreath. Sprinkle with the pistachios and cherries.