Instructions

1. For the dough, into the bowl of your stand mixer add the flour, yeast, sugar, salt, milk, egg and lemon zest.
2. Fitted with the dough hook attachment, mix for 5 minutes until you have a smooth dough. You can add a small drop of water if your dough is a little dry.
3. Place into a oiled bowl, cover with a kitchen cloth and leave somewhere warm to double in size.
4. While the dough is proving, make the filling, simply mix the soft butter, brown sugar and spice in a bowl to make a soft spreadable paste.
5. When the dough is ready, on a lightly floured work surface, roll the dough into a rectangle (34cm x 44cm)
6. Spread on the spiced butter and sugar paste and sprinkle on the gem dried fruits.
7. From the long side, roll the pastry up like you would with a Swiss roll.
8. Form this into a circle by pinching the two ends together and place on a lined baking tray.
9. Using a knife or scissors, cut the dough at 5cm spaces about 2/3rd of the way through.
10. Turn the slices so that the circles face upwards creating a nice design while still leaving structure in the wreath.
11. Cover this with a kitchen cloth and again, leave somewhere warm to prove until almost doubled in size.
12. While this is getting its final prove, preheat the oven to 200C-180C fan.
13. When ready to bake, egg wash the wreath and place into the centre of the preheated oven and bake for 15-18minutes or until golden brown all over.
14. Remove and allow to cool.
15. Once cooling, for the lemon icing, simply add the lemon juice to the Gem icing sugar and mix until you have a thick paste.
16. When the wreath is cooled, drizzle over the icing and serve.