Cassie Best’s babka wreath grazing board with cheese & spiced cranberry jam
Create a perfect centrepiece for any Christmas get-together with this showstopping bread wreath. If you like, add charcuterie, fruit, nuts, crackers and an assortment of cheeses to make an impressive spread.
SERVES 8 10 PREP 40 mins plus at least 2 hrs 30 mins proving COOK 40 mins MORE EFFORT V
550g strong white bread lour, plus
extra for dusting
7g sachet fast-action dried yeast 1 tbsp caster sugar
2 eggs, beaten olive oil, for proving
150g butter, softened
5 garlic cloves, crushed small bunch of parsley,
inely chopped a few rosemary and sage sprigs, plus extra rosemary sprigs to garnish
1 wheel of camembert (ensure
vegetarian, if needed) halved igs, dried cranberries, sliced pears, dates, walnuts, almonds, cured meats and cheeses, or any charcuterie accompaniments of your choice, to serve (optional) For the spiced cranberry jam 250g fresh or frozen cranberries 100g caster sugar
1 tsp chilli lakes
Weigh the flour and yeast into a large bowl or stand mixer. Add the sugar and 2 tsp salt and combine using your fingers or a wooden spoon. Add most of the egg, reserving a little for glazing later, and 300ml warm water. Mix until the ingredients start to clump together, then tip the dough out onto a work surface and knead for 8-10 mins until soft and elastic. Alternatively, continue to mix in the stand mixer for 5 mins. Clean out the bowl, then oil it lightly and tip the dough back into it. Cover with a tea towel and leave to prove for 2 hrs until doubled in size, or prove overnight in the fridge.
For the jam, put all the ingredients in a saucepan with 1 tbsp water. Simmer for 10 mins over a low heat, stirring often, until the cranberries have burst and the mixture is thick and glossy. Remove from the heat and leave to cool. Meanwhile, mash the softened butter with the garlic, parsley, rosemary and sage.
If the dough has been chilled overnight, bring out of the fridge
1 hr before baking to come to room temperature. Tip the dough out onto a floured work surface and stretch into a rectangle. Dust with more flour and roll out until the rectangle is roughly 65 x 25cm. Spread the herby garlic butter all over the surface, then roll up into a tight spiral from one of the longer sides.
Using a sharp knife, cut the dough in half lengthways so you have two long pieces, exposing the garlic butter. Transfer the pieces to a large baking tray lined with baking parchment. Pinch the two pieces together at one end, then twist them together into a long plait. Bring the ends together into a circle to make a wreath shape – it should be about 40cm in diameter. Tuck one end under the other to hide the join. Will keep chilled for 4 hrs. Cover loosely with a tea towel and prove for 30 mins until the dough pus up.
Heat the oven to 200C/180C fan/ gas 6. Brush the dough all over with the reserved beaten egg. Unwrap the wheel of camembert, return it to its wooden holder and put it in the centre of the wreath. Bake for 35 mins until the bread wreath is golden brown. Carefully slide the baked wreath and cheese onto a serving board. Cut o the top of the cheese, then spoon over the cranberry-chilli jam. Garnish with the extra rosemary sprigs. If serving as part of a charcuterie board, see below for how to assemble this.
PER SERVING (10) 461 kcals • fat 20g • saturates 12g • carbs 55g • sugars 13g • ibre 3g • protein 14g • salt 1.7g
Discover more great ideas for sharing boards on page 64.