60g Rama Perfect Bake, softened to room temperature
2 large eggs
10 ml grated lemon peel
For the cranberry-almond filling:
100g dried cranberries or cherries, soaked in 125ml orange juice
85g Rama Perfect Bake, room temperature
75g flaked almonds, finely chopped
5ml freshly grated lemon peel
5ml almond extract
Prepare the dough:
Combine all the dry ingredients; flour, salt, sugar, yeast and cinnamon, in a large mixing bowl.
Combine all the wet ingredients, milk, water, Rama, eggs with the lemon peel in a jug, mixing thoroughly.
Make a well in the centre of the flour-mixture and add the wet ingredients to the dry ingredients. Mix thoroughly until a workable dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth, 5 to 10 minutes. Add more flour if needed to prevent sticking.
Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 1 ½ hours.
Prepare the cranberry-almond filling:
Drain the cranberries from the orange juice.
In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
Shape the dough:
When dough has doubled in size, punch it down and turn it out onto a lightly floured board. Roll the dough into a 30cm x 40cm rectangle.
Sprinkle the filling over the dough to within 1 cm of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut the roll in half lengthwise. Carefully turn the halves so the cut sides are facing up, and loosely twist the halves around each other, keeping cut sides up.
Line a baking sheet with baking paper. Carefully transfer the rope to the baking sheet and shape into a wreath, pinching the ends together to seal. Allow to rise for 30 minutes
Preheat the oven to 180˚C. Bake the wreath until lightly browned, about 35- 40 minutes.