Dark Chocolate & Hazelnut Wreath With Poached Cherries

Make spiced cherries. Place cherries, sugar, orange rind and juice, lemon rind and juice, and spices in a medium saucepan. Bring to the boil over high heat, then reduce heat to medium and simmer uncovered, for 5 minutes or until cherries are just tender. Remove from the heat and stir in brandy (if using). Set aside to cool.

Combine yeast, caster sugar and milk in a large bowl and stand, covered, in a warm place, for 10 minutes or until frothy. Add egg yolks, butter, water, flour and salt and stir to combine. Transfer dough to a lightly floured surface and knead for 10 minutes or until smooth and elastic.

Place chocolate and three-quarters of the hazelnuts in a food processor and process until finely chopped. Transfer to a bowl.

Preheat oven to 200C/180C fan forced. Grease a baking tray.

Lightly flour a large piece of baking paper. Roll dough out, on paper, to form a 45x25cm rectangle.

Combine butter, demerara sugar, orange zest and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Sprinkle with hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut-side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to seal.

Carefully transfer the ring onto prepared tray. Brush with egg and sprinkle with extra demerara sugar.

Bake for 10 minutes. Reduce oven to 180C/160C fan-forced and bake for 35 minutes or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. Serve topped with remaining hazelnuts, spiced cherries and double cream.