ARoll the dough out to a 15cm x 40cm rectangle on lightly floured baking paper. Using a palette knife or a spoon, spread apricot filling evenly over dough, leaving a border along one long side.
BStarting from the long side without the border, roll the dough up to form a long log. (Use the paper to help lift the edge of the dough and fold it over on itself.)
CShape the dough into a ring by gently easing the roll into a circle. Lift ring on paper to oven tray. Place an 8cm greased metal dariole mould or ramekin in the centre of the ring. Cover with oiled plastic wrap. Stand in a warm place for 30 minutes or until dough has doubled in size.
DUsing floured kitchen scissors, cut seven diagonal slashes into top outer edge of dough. Brush the top of the wreath with extra egg, then sprinkle with almonds and demerara sugar.