Savory Babka Wreath with Camembert and Spiced Cranberry Jam

In a large bowl or stand mixer, combine the bread flour, yeast, caster sugar, and 2 teaspoons of salt. Add most of the beaten eggs (reserving a small amount for the final glaze) and 300ml of warm water. Knead the mixture for 8-10 minutes by hand, or 5 minutes in a stand mixer, until the dough is soft and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it prove in a warm spot for 2 hours until doubled in size, or overnight in the refrigerator.

Prepare the jam by simmering the cranberries, chili flakes, and 1 tablespoon of water in a saucepan over low heat for 10 minutes. Stir frequently until the cranberries burst and the mixture becomes thick and glossy; set aside to cool. In a separate small bowl, mash the softened butter with the crushed garlic and finely chopped parsley, rosemary, and sage.

If the dough was chilled overnight, let it sit at room temperature for 1 hour before working. On a floured surface, stretch and roll the dough into a large rectangle approximately 65 x 25cm. Spread the herb-garlic butter evenly over the entire surface, then roll the dough up tightly from one of the long sides to form a long spiral log.

Using a sharp knife, slice the log in half lengthways to expose the buttery layers. On a large baking tray lined with parchment paper, pinch the two strands together at one end and twist them into a long plait. Form the plait into a circle to create a wreath (about 40cm in diameter), tucking the ends under to hide the join. Cover loosely and let it prove for another 30 minutes until puffed up.