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1
Preheat oven to 200C.
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2
To make the dough, place flour in a large bowl and rub the butter through with your fingertips so that the mixture resembles fine breadcrumbs.
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3
Add the yeast, salt, golden syrup, lemon rind and milk or water and mix to form dough.
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4
Turn out dough onto a floured surface and kneed until the dough is soft and elastic.
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5
Shape the dough into a ball and place in a large, well oiled bowl, cover with cling wrap and allow to rise until doubled.
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6
About 1 hour.
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7
When the dough has risen, roll it out, on a floured surface, to a rectangle about 40cm x 20cm and about 1cm thick.
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8
Evenly sprinkle the chocolate, nuts and sugar over the surface of the dough, then roll up from the long end, firm and tight, like a Swiss roll.
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9
Carefully roll out the sausage with your hands until it is about 50 - 60cms long.
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10
Using a sharp knife, slice the roll in half lengthways down the middle, but only half the length of the roll.
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11
Twist these pieces together keeping the cut side up.
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12
Turn and cut through the remaining dough down the middle, then twist these strips, taking care to disguise the join in the centre.
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13
Bring the two ends together and form into a circle.
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14
Overlapping them to form an invisible join, then carefully place on a greased baking sheet.
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15
(I use a pizza tray.)
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16
Set aside and allow to rise for 40 minutes, or until not quite doubled.
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17
Brush with milk and bake for 35mins at 200OC, when baked, allow to cool on a wire rack.
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18
Brush with heated jam.
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19
Mix the icing sugar with a little hot water and drizzle over wreath.
