Dark Chocolate and Hazelnut Wreath with Spiced Cherries

Dark Chocolate and Hazelnut Wreath with Spiced Cherries

This festive Dark Chocolate and Hazelnut Wreath with Spiced Cherries will give a pop of color to your holiday table!

About CSR Sugar

Founded over 160 years ago, CSR Sugar has a long history etched into the Australian way of life.

Using sugar cane farmed and harvested predominantly in Northern Queensland, CSR Sugar products are 100% natural to give customers the best quality sugar to use in baking and cooking.

So whether you’re whipping your eggs for an indulgent pavlova, melting your caramel to top your brownie or adding a sweet crunch on your apple pie, remember to enjoy the magic in the making, with CSR sugar.

About White Wings

White Wings is Australia’s baking expert. For over 120 years they have been trusted to deliver the finest quality products and ingredients to make baking tastier, easier and more convenient!

Launched in 1898, White Wings made Australia’s first self-raising flour and have continued to expand their range of high quality baking ingredients and baking mixes.

Rating

For the wreath:
 3 tsp dried yeast (10g)
 ¼ cup CSR Caster Sugar (55g)
 ½ cup milk, warmed (125ml)
 2 egg yolks
 100 g unsalted butter, melted
 3 ⅓ cups White Wings Plain Flour, plus extra to dust (500g)
 ½ cup roasted peeled hazelnuts, plus extra chopped to serve (70g)
 70 g dark chocolate, chopped
 80 g unsalted butter, softened
 ½ cup CSR Demerara Sugar (110g)
 1 tbsp finely grated orange rind
 1 tsp mixed spice
 icing sugar and double cream
For the poached cherries:
 300 g fresh pitted cherries
 165 g CSR Caster Sugar
 Zest and juice of 1 orange
 Zest and juice of ½ lemon

1

For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.

2

Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.

3

Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 hour to firm.

4

Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.

5

Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.

6

Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.

7

Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream

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Ingredients

For the wreath:
 3 tsp dried yeast (10g)
 ¼ cup CSR Caster Sugar (55g)
 ½ cup milk, warmed (125ml)
 2 egg yolks
 100 g unsalted butter, melted
 3 ⅓ cups White Wings Plain Flour, plus extra to dust (500g)
 ½ cup roasted peeled hazelnuts, plus extra chopped to serve (70g)
 70 g dark chocolate, chopped
 80 g unsalted butter, softened
 ½ cup CSR Demerara Sugar (110g)
 1 tbsp finely grated orange rind
 1 tsp mixed spice
 icing sugar and double cream
For the poached cherries:
 300 g fresh pitted cherries
 165 g CSR Caster Sugar
 Zest and juice of 1 orange
 Zest and juice of ½ lemon

Directions

1

For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.

2

Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.

3

Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 hour to firm.

4

Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.

5

Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.

6

Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.

7

Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream

Dark Chocolate and Hazelnut Wreath with Spiced Cherries

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Dark Chocolate and Hazelnut Wreath with Spiced Cherries
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