Festive Fruited Bread Wreath - cooking recipe

Ingredients

4 cups all-purpose flour, plus extra for dusting
2 tsp ground cinnamon
1 tsp pumpkin pie spice
2 tsp instant dried yeast
3/4 cup sugar
1/3 cup butter, melted and cooled for 10 mins
6 tbsp milk, heated to about 110\u00b0F
4 None medium eggs, beaten
1 tsp vanilla extract
1 medium egg yolk
2-3 None dried figs, cut into thin slices
2-3 None dried apricots, cut into thin strips
3.5 oz mixed candied fruit, cut into small pieces
6 None glace cherries
None None Powdered sugar, to dust

Preparation

Sift the flour, spices and a large pinch of salt into a large bowl. Stir in the dried yeast and sugar and make a well in the center. Mix the melted butter with 5 tbsp of the milk. Add the eggs and vanilla extract and pour into the well. Mix to a soft, sticky dough, then turn out onto a floured surface and knead for 10 mins until smooth and elastic, adding a little more flour if the dough is too sticky.
Shape the dough into a ball and place in a clean lightly greased bowl. Cover with greased plastic wrap and leave in a warm place for 1 1/2 hrs or until the dough has doubled in size. Turn the dough out onto a floured surface and re-knead for 2-3 mins. Shape into a 30 inch rope, then form into a wreath shape, pinching the edges of the dough together to seal.
Transfer the wreath to a large baking sheet lined with parchment paper and cover with greased plastic wrap. Leave in a warm place to rise for 35-40 mins.
Preheat the oven to 400\u00b0F. Beat the egg yolk with the remaining milk and brush all over the dough. Decorate with the figs, apricots, candied fruit and glace cherries.
Bake for 10 mins, then reduce the oven temperature to 350\u00b0F. Cover the wreath loosely with foil and bake for another 15-20 mins, until the top is golden and the underside of the wreath sounds hollow when firmly tapped. Transfer to a wire rack and leave to cool. Dust with powdered sugar just before serving.