For the dough:
420 grams standard plain flour (not bread flour)
320 ml lukewarm milk
50 grams softened butter
1 tablespoon sugar
3 teaspoons dried yeast
1 ½ teaspoon salt
1 ½ teaspoon ground mixed spice
For the filling:
50 grams softened butter
45 grams plain flour
2 tablespoons sugar
1 teaspoon vanilla extract
60 grams roughly crushed hazelnuts
100 grams dried fruit
For the dough, start by beating together the softened butter, sugar and mixed spice. Then add the dried yeast, a few tablespoons of flour and the milk and combine well. Add the rest of the flour gradually and knead until you get a dough just firm enough to knead and not stick to your hands. Turn the dough out on a floured surface and continue kneading for about 10 minutes until the dough forms a soft ball. Turn the dough in a greased bowl, cover with clingfilm and leave to rise for about 45 minutes in a warm place.
For the filling, beat together the softened butter, sugar, vanilla and flour to make a paste and then fold in the fruit and nuts. Knead the dough for about a minute and then roll out in a large rectangle shape on a well floured surface. Spread the filling over the dough and then roll it up, starting from the longest side. Using a sharp knife slice the roll in half lengthwise. Put the dough onto a baking sheet lined with non-stick baking parchment. Twist the two halves lightly together, cut sides out, and form into a ring. Pinch the ends together to seal the wreath. Leave the wreath to prove again for about an hour or until the dough has doubled in size and then glaze with lightly beaten egg or milk. Bake at 200˚C for 25 - 30 minutes or until lightly browned and cooked through.
