APPLE AND ROSEMARY ZEPPOLE WREATH

Step 1

Preheat oven to 180°C. Combine half the flour with the yeast, sugar, malted milk powder, apples and milk in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes.

Step 2

Add the remaining flour, butter, salt and rosemary, change to the dough hook, and knead for 5 minutes, until smooth. Cover with cling film, then set aside for 1½ hours, until doubled in size.

Step 3

Divide into 11 pieces and make each into a ball. Dip each in raw sugar, then arrange as a ring on a lined oven tray. Cover and allow to rise for 1 hour.

Step 4

Bake for 30-35 minutes, until golden, then cool on a wire rack.