Method

• 1.
  Place milk and eggs in the bowl of a stand mixer fitted with the paddle attachment and mix for 1 minute or until combined. Switch over to the dough hook and add the flour, yeast, sugar, salt and orange zest. Mix on low speed for 5 minutes, scraping down the sides occasionally.
• 2.
  When the dough has cleaned the bowl, increase speed to low-medium and start adding the butter, a few cubes at a time, kneading well after each addition. Knead for 10-15 minutes, scraping down the sides occasionally, until the dough is soft and elastic and comes away from the sides of the bowl with ease. If it is still sticking to the sides, add extra 1-2 tbs flour (max!) and mix until incorporated.
• 3.
  Transfer dough to a lightly oiled tray and shape into a 10cm x 20cm rectangle. Cover with plastic wrap and chill for at least 12 hours (or overnight).
• 4.
  Meanwhile, for the boozy orange and sour cherry glaze, place sour cherries and Grand Marnier in a small bowl, cover and chill overnight to plump up.
• 5.
  Place pistachios in a food processor and pulse a couple of times until crushed. Place 50g crushed pistachio in a bowl and reserve. Continue to blitz the remaining pistachio until a fine, bright green powder forms. (If you don’t have a food processor, use a mortar and pestle.)
• 6.
  Turn dough out onto a clean lightly floured work surface. Using a lightly floured rolling pin, roll out to a 5mm thick, 60cm x 50cm rectangle, turning the dough to keep well-floured. The dough will be very pliable and forgiving, but will stick to the bench if there’s no flour.
• 7.
  Lightly flour a tray. Blob jam evenly over the dough, then spread jam to the edges in an even layer using an offset spatula. Sprinkle over the pistachio dust. Working quickly so the dough doesn’t get too warm, roll up from a long side into a tight roulade. Transfer the roulade to the prepared tray, seam-side down, and chill for 15 minutes or until cool to the touch and quite firm.
• 8.
  Line a baking tray with baking paper. Use a serrated knife to slice the roulade in half lengthwise, exposing the filling. Place cut sides up, then twirl the two halves together into a tight braid (it should be tight enough that the halves stick together but not so tight that the filling is squishing out). Place on the prepared tray, trim the ends if required, then join the two ends together to form a wreath. Place a small ovenproof cup or bowl in the centre. Cover with a damp teatowel and set aside in a warm place for 2 hours or until proved by at least 20 per cent (You can also rest the wreath again overnight in the fridge, ready for Christmas Day. If baking from the night before, allow the wreath to come to room temperature before baking – at least an hour or two.)
• 9.
  Preheat oven to 180°C. Beat extra egg with a splash of extra milk. When the wreath has sufficiently puffed, use a pastry brush to glaze the surface with egg wash. Place tray on the middle rack of the oven and bake for 30 minutes or until golden brown, and a skewer inserted into the centre of the dough comes out clean.
• 10.
  Combine the soaked sour cherry mixture, sugar and orange juice in a small saucepan over medium-low heat. Stir until the sugar dissolves then cook for 4-5 minutes until syrupy.
• 11.
  Brush wreath with half the syrup, return to the oven, then turn off the heat and leave for 10 minutes.
• 12.
  Remove from the oven, brush again with the last of the warm cherry syrup, and spoon over the sour cherries. Add the reserved crushed pistachio and set aside to cool slightly. Transfer to a platter and serve.