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Take a jug or bowl and add the warm water, yeast and sugar, stir and leave for 5 minutes to bloom (go puffy).
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Take a large bowl and add the flour and salt.
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Once the yeast is ready, add to the flour mix, and add the egg and oil. Mix to combine.
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Turn out onto a floured surface.
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Knead the dough until it is smooth and elastic, around 10 minutes.
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Take a large bowl and add a little olive oil. Place the dough in the bowl and cover loosely with a tea towel.
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Leave to rise in a warm spot for around an hour or until the dough has doubled in size.
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Preheat oven to 180 degrees bake
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Grease a 25 cm ring tin or bundt pan with a little melted butter. I don’t have a ring tin big enough, so I used a small oven safe bowl in the middle to make the wreath shape. Take a little flour and lightly dust the tin.
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Punch down the dough. Place on your floured surface and knead until smooth.
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Divide the dough into 4. Then cut those quarters into 8 pieces and roll into balls.
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Repeat until finished.
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In a small bowl mix the remaining Lurpak butter with the garlic.
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Take all your bread toppings and place them in different bowls.
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Take a bread roll and brush liberally with the garlic butter then dip in a topping and place in your baking pan/ring.
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Repeat, dipping in all your toppings until finished.
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Leave to rise in a warm place for 15 minutes.
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Bake until golden brown and cooked through, around 30-40 minutes. Leave in the pan for 5-10 minutes before gently turning out onto a wire rack.
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Serve with garlic butter for spreading.
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To make the garlic butter, mix 2 cloves of garlic, crushed, with 100 grams softened Lurpak butter. I like to add a tablespoon of chopped parsley too.
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Happy cooking xx Jana