Cranberry and chilli brioche wreath recipe
 Nadiya's brioche wreath is the perfect Christmas centrepiece, complete with a melted camembert in the middle for dipping. 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened250g/9oz camembert with a wooden case (remove any paper or plastic) 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened 250g/9oz camembert with a wooden case (remove any paper or plastic) 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade Method Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve.