Ingredients

Step by step

1. Place the flour in the bowl of a food mixer fitted with a dough hook and add the salt to one side, and the yeast and sugar to the other side. Mix all together with the dough hook.
2. Heat the milk until it is just warm (but not too hot) and add to the flour mix with the mixer running on medium. Add 4 eggs, one at a time to the bowl and mix well after each addition. Mix for 10 minutes.
3. Gradually add in the butter, a couple of cubes at a time, until combined and the dough is very soft, this may take about 5 minutes. Scrape down the sides and add the mixed peel and walnuts until evenly distributed. Cover the bowl with clingfilm and leave in a warm place for 1½- 2 hours until doubled in size, then place in the fridge for 1 hour.
4. Line a large baking tray with baking paper. Divide the dough into 8 even portions and roll into balls. Place in a circle on the tray with 1-2cm gap between each ball. Cover with clingfilm and leave for 30 minutes until doubled in size and the balls just join together.
5. Meanwhile, preheat the oven to 180oC, gas mark 4. Brush the brioche lightly with the remaining beaten egg. Finely chop the remaining walnuts and sprinkle over the brioche. Bake for 15-20 minutes until golden. Allow to cool slightly and serve the jam in a bowl in the centre of the wreath.
   Tip

   Try serving with any flavour of jam or clotted cream for spreading.