Chilli Feta Wreath
A festive treat with a bite to it
Ingredients:
- 1 bag Barrett's Ridge Chilli & Garlic Beer Bread Flour Mix
- 2 cups thick plain yoghurt
- 30g cold butter, cubed
- 5 tbsp chilli jam
- 2 tbsp feta cheese
- 2 tbsp melted butter
Method:
- Preheat oven to 190C
- Empty the beer bread mix in a bowl and rub in the butter using your fingertips, once the mixture resembles breadcrumbs gradually cut in the yoghurt using a butter knife until a dough starts to come together.
- Turn out the dough into a lightly floured surface and gently kneed until smooth. Roll the dough out into a 40 x 60 cm rectangle and spread the chilli jam over the surface of the dough then sprinkle with crumbled feta.
- Starting with a long side, roll up the dough into a tight sausage and using a sharp knife, cut the sausage of dough in half lengthways leaving a small section (approximately 14cms long) intact at one end.
- Turn the halves carefully so the filling is exposed, cross the dough halves over each other until you have a long twisted piece of dough. Cross one end of the twist over the other and tuck the ends under forming a knot.
- Transfer to your prepared baking sheet, brush the dough with melted butter, bake for 35-45 minutes until golden brown and baked throughout.
- Tent with foil in the last 10 minutes if necessary and decorate with a ribbon and some sage leaves to serve.