Sweet cardamom wreath with fresh cherries

Prep time 40 mins (plus resting time)
Cook time 30 mins
Serves 6-8

For the dough
4 cups (600g) plain flour
1/4 cup (55g) caster sugar
3 tsp dried yeast
1/2 tsp ground cardamom
a pinch of salt
1 cup (250 ml) lukewarm milk
175g butter, at room temperature
2 eggsFor the butter filling
100g butter, at room temperature
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom
Egg wash
1 egg
2 tbsp creamAmaretto glaze
1 1/2 cups icing sugar
3 tbsp thickened cream
2 tbsp Amaretto liqueur (or brandy or lemon juice or water)For the dough, briefly mix the flour, sugar, yeast, cardamon and salt in an electric mixer with dough hook. Whisk the eggs into the milk and add to the flour mixture. Knead for 5 minutes. Add the butter, a tablespoon or so at a time, beating well between each addition.

You can also do the entire kneading process by hand—combine the dry ingredients on a work surface, make a well in the centre and then add the milk, butter and egg mixture and knead together for about eight minutes. Take turns!

Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for one hour or until doubled in size.

Mix the softened butter, sugar and spices together. Turn dough out onto a lightly floured surface and roll out until you have a large rectangle. Brush generously with the spiced butter mixture and starting with one of the long sides, gently roll the dough into a large sausage shape. If it feels a bit sticky and warm, place in the fridge for 10-20 minutes before proceeding.

Line a large baking tray with parchment paper.

Using a serrated knife, cut the long sausage of dough down the middle lengthways so you have two long halves. Press the ends of both together then ‘plait’ them into a wreath shape (see video!).

Place this on your lined tray and leave to prove for another 30 minutes or place in the fridge overnight or a few hours.

When ready to bake, preheat oven to 200C. Make the egg wash by whisking the egg and cream together. Brush your wreath with the egg wash then bake for 25 minutes or until puffed and golden.

Towards the end of your cooking time, whisk together the ingredients for your glaze in a small bowl.

Let the wreath cool for about 10 minutes before spooning over the glaze then serve warm with cherries and yogurt or cream.