Brioche wreath

Place sultanas and liqueur in a small bowl. Cover and set aside until required.

In a small jug, combine water, yeast and extra sugar. Stir gently. Cover and set aside in a warm place about 10 minutes, until frothy.

In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add three eggs, one at a time, beating well after each addition. Separate remaining eggs. Add yolks to creamed mixture, beating well. Stir in yeast mixture until well combined.

Fold in flour alternately with milk until combined. Turn dough out onto a clean, heavily floured surface. Knead 10 minutes until smooth. Transfer to a medium greased bowl. Cover and set aside in a warm place until doubled in size (about 1 1/2 hours).

Knock back dough with fist. Turn onto a floured surface and knead in soaked sultanas and almonds. Cut in half and roll each into 40cm strips. Moisten one end of each strip and pinch together, then twist strips together. Join ends to form a wreath shape. Place in a 30cm well-greased ring pan. Cover and set aside in a warm place a further 45 minutes.

Preheat oven to hot, 200°C. Reduce to moderate, 180°C. Brush wreath with whisked egg-white. Bake 35-40 minutes, until golden. Cover with foil in final 10 minutes if brioche browns too quickly.

Turn out onto a wire rack. Allow to cool slightly be-fore serving. Dust with icing sugar.