For the filling:
- 200g raisins
- 1 orange, zest and juice
- 75g muscovado sugar
- 2 tablespoons ground cinnamon
- 25g unsalted butter, melted
- 2 egg yolks, beaten with 1 tablespoon water
For the dough:
- 650g strong bread flour
- 1 teaspoon salt
- 100g caster sugar
- 7g dried yeast
- 150ml milk
- 125ml water
- 2 eggs
- 100g unsalted butter, melted and cooled
For the whiskey and orange icing:
- 150g icing sugar
- 1 orange, zest only
- 2 tablespoons whiskey
- 1 tablespoon fresh orange juice
- Put the raisins into a bowl with the orange zest. Squeeze the juice into a small pan and gently heat until warm. Pour the warm orange juice over the raisins and set aside to soak while preparing the dough.
- Make the dough by putting the flour, salt, sugar and yeast into a mixing bowl of a mixer fitted with a dough hook attachment.
- Place the milk and water into a small pan and gently heat until warm. Whisk the eggs and butter together in a separate bowl, and slowly whisk in the warm milk, mixing well to combine.
- Begin to mix the dry ingredients in the mixer on a low speed. Slowly add the liquid egg mix and continue to mix on a medium speed for about 10 minutes.
- Transfer the dough to a lightly oiled bowl and cover with clingfilm. Leave to rise for one to two hours until doubled in size.
- Once risen, tip the dough out onto a lightly floured work surface and knock the dough back, pushing down to release any air bubbles. Work the dough for 2-3 minutes until smooth and elastic.
- Preheat the oven to 190ºC/gas mark 5 and grease and line a 30cm diameter cake tin with parchment paper.
- To finish the filling, mix the muscovado sugar with the ground cinnamon and set aside.
- Divide the dough into two pieces and roll each out to a rough 30cm x 20cm rectangle. Brush each with the melted butter, sprinkle with the cinnamon sugar and scatter over the soaked raisins.
- Roll up each rectangle from the long end to form a log. Cut each log into six using a sharp knife and arrange the slices in a circular pattern around the edge of the cake tin, leaving a small gap in between each. Place a ramekin, upside down in the centre of the cake tin. Cover the tin with clingfilm or a tea towel and leave to rise again for 30 minutes.
- Brush the top of the cinnamon wreath with egg wash and bake for 30 minutes until golden and cooked through. Cool before removing from the tin.
- To make the icing, sift the icing sugar into a bowl and add the orange zest. Slowly add the whiskey and orange juice, mixing well to combine. Drizzle over the cinnamon swirl wreath and serve.
TIP- This is best eaten fresh but the dough can be left to rise overnight. Just take it out of the fridge a few hours before baking. It can also be frozen.
Photography: Brian Clarke, assisted by Harry Weir