European Christmas wreath


Fragrant spicy brioche buns baked into a wreath, drizzled with orange icing, with four smaller buns filled with homemade orange curd.


For the brioche dough

For the filling

  • 100g/3½oz sultanas
  • 2 tbsp orange flower water
  • 100g/3½oz chopped pistachios
  • 1 orange, zest only, grated
  • 200g/7oz undyed marzipan, chopped into 1cm/½in squares
  • 1 free-range egg, mixed with pinch salt for eggwash

Orange curd filling

To finish the wreath

  • 1 orange, juice only
  • 300g/10½oz fondant icing sugar, plus extra for dusting
  • toasted flaked almonds
  • chopped pistachios
  • edible gold stars (available online)
  • ready rolled red and green fondant icing sugar to form berries and holly leaves (only small amount needed)