Caramelised onion and chorizo wreath

Caramelised onion and chorizo wreath




  • 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)


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.

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Serving Suggestions


  • 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.

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