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What you’ll need

dry yeast

3 teaspoon dry yeast

caster sugar

1 ½ cups caster sugar

buttermilk

¾ cup warm buttermilk

cardamom powder

½ teaspoon cardamom powder

egg yolks

2 egg yolks

oil

100ml auzure Canola Oil

flour

3 cups The Healthy Baker Plain Flour

salt

pinch salt

For the Filling

butter

100g 100g butter, softened

cocoa

4 tablespoon cocoa

caster sugar

80g caster sugar

1

Combine the yeast, sugar and warm buttermilk in the bowl of an electric mixer with dough hook and leave covered for 10 minutes or until frothy.

2

Add the flour, cardamom, yolks, oil and salt and knead for 10 minutes or until smooth.

3

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

4

Line a large baking tray with paper and lightly dust a work surface.

5

Gently roll dough out into a large rectangle and transfer to the tray, cover with plastic and place in the fridge for an hour.

6

Preheat oven to 200°C.

7

Beat the soft butter together with the cocoa and sugar and set aside.

8

Now, once ready to roll, take the dough out of the fridge and spread with the butter and sugar mixture.

9

Roll dough, from the longest edge of the rectangle into one long sausage. Now, cut this in half lengthways, take the two ends and twist together into a braid, pressing the ends together.

10

This bit can take a bit of practice but honestly it’s quite fun.

11

Gently transfer back to the lined baking tray and bake for 10 minutes at 200°C then reduce heat to 180°C and bake for a further 25 minutes or until the wreath is golden brown.

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