Finnish Festive Wreath

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Recipe's preparation

1.  Place the saffron and yeast in the TM bowl with 100ml of the milk, and heat through 1 min/37°C/speed 2.

2.  Add the remaining 100ml milk and the eggs.  Stir to combine 5 sec/speed 2.

3.  Add flour, butter, cardamom and salt and mix 6 sec/speed 6.  Then knead 2 min/closed lid/interval speed.

4.  Remove dough from bowl and allow to rest, covered, for 15 min in a warm place.

5.  Knock the dough back and divide into 3 equal sized pieces.  Roll each piece into a long rope about 65cm long.

6.  Plait the three ropes together and place on a baking sheet, pinching the ends together to form a ring.  Leave to rest, covered, for another 20 min.

7.  Preheat the oven to 190°C.  Meanwhile, mix the egg yolk and water in a small bowl for the glaze.  In a separate bowl mix the topping ingredients briefly.

8.  When the wreath has doubled in size, brush over the glaze and add the topping evenly to cover.

9.  Bake for 20 mins at 190°C, then reduce the oven temperature to 180°C for a further 10-15 mins until golden.  Cool on a wire rack.