Raspberry and ginger bread wreath

Combine milk, water, yeast and 1 tablespoon honey in a small bowl, stir to combine. Set aside for 10 minutes, until foamy. 

Combine flour, sugar, salt, lemon zest and spices in the bowl of a stand mixer fitted with a dough hook. Add milk mixture and eggs. Knead on low speed to combine ingredients. Gradually pour in all but 1 teaspoon of melted butter. Knead on low speed for 10–15 minutes, until dough comes away from the sides of the bowl and is smooth and elastic. 

 Shape dough into a ball and place in a large greased bowl. Cover with plastic wrap. Set in a warm place for 11/2 hours, until it almost doubles in size.

To make the jam, combine jam ingredients in a medium saucepan on medium heat. Cook 15–20 minutes, stirring occasionally, until thickened. Strain through a fine sieve. Let cool. 

Line a large oven tray with baking paper. Place dough on a clean work surface and roll to a 30cm x 60cm rectangle. Brush with remaining melted butter, then add half the jam in an even layer, almost to the edges. Sprinkle with crystallised ginger and roll up dough into a tight 60cm log. Refrigerate for 15 minutes (this makes it easier to cut).

Using a cook’s knife, cleanly cut the log in half lengthways. (Don’t ‘saw’ as this will drag the jam through.) Twist the two lengths together, pressing the two ends together to seal. Form this twisted length into a wreath shape, tucking the ends underneath. 

Transfer wreath to the lined baking tray. Cover, then set aside in a warm place for 30 minutes, until risen. 

Preheat oven to 220°C/200°C fan-forced. Brush wreath with milk. Bake 10 minutes, then reduce heat to 190°C/170°C fan-forced, bake 18–20 minutes, or until golden. 

Combine 1 tablespoon honey and 1 tablespoon warm water in a bowl. Brush over hot wreath. Let wreath cool. Decorate with gold ribbon. Serve with remaining jam, fresh raspberries and extra crystallised ginger.