Caramelised onion and chorizo wreath

Serves:

Ingredients

• 2 tsp instant yeast
• 1 tbs milk
• 400 ml water (lukewarm)
• 600 g plain 00 flour
• 1 tbs olive oil
• 1 tbs salt
• 2 chorizo sausage (diced)
• 1 cup caramelised onion relish
• 200 g feta (crumbled)

Method

To make dough, combine yeast, milk and lukewarm water in a jug. Leave for 10 minutes until starting to froth. Combine with flour, olive oil and salt and knead for 10 minutes either by hand or in the bowl of a mixer with the dough hook attachment. Place dough in an oiled bowl, cover with plastic wrap and set aside for 1 hour until doubled in size.

Cook chorizo in a frypan until golden and sizzling.

Preheat oven to 220°C (200°C fan-forced). Turn out dough onto a floured surface and roll to form a large rectangle. Sprinkle half the onion, chorizo and feta along one half of the dough. Fold the dough over to enclose it filling. Gently roll again to flatten – you should now have a long, thin rectangle with the filling inside. Place remaining ingredients along the length. Fold again to enclose whilst also twisting to create a kind of coiled rope.

Form dough rope into a ring shape and carefully transfer to an oven tray lined with baking paper. Bake for 20-30 minutes until golden and cooked through, turning down the oven temperature partway through if it’s browning too quickly.

Related Christmas recipes:

• Easy Christmas turkey
• Christmas royals
• Christmas tree biscuits
• Christmas cupcake tree
• Christmas snowflake biscuits
• Christmas tree frittata

Serving Suggestions

Note

• Choose strong or 00 flour if available.
• Make caramelised onion by cooking sliced onions in a little oil over very low heat for 10-15 minutes, adding a little brown sugar and balsamic vinegar towards the end. You can alternate with store-bought onion jam.
• Garnish with fresh herbs and flowers.