I tantalized you all on Facebook with a sneak peak of this recipe last weekend and I have only just got round to sitting down to type up a post to go with the recipe. Sorry for those who have been hanging out for it. Remember good things come to those who wait. I have been busy this past fortnight working with a fantastic company, Hanks Jam to create and photograph four delicious recipes for a new PR campaign they are working on. Since I had a larder full of delicious jams from Hanks I couldn't help myself by creating something delicious with them. This recipe eventuated out a request from husband to make something to share at a work morning tea. Feeling generous I thought I would make some sort of sweet jam scroll and the result was this delicious jam wreath I popped up on Instagram. I made a large version to hand off to the workers but thought I would make something a little bit more refined to share with you.

These little mini jam wreaths are pretty special. With Hanks delicious jam swirled throughout the wreath you can't go wrong with one fresh from the oven. I went a little crazy and did a few different flavours since I had the chance to experiment. Swirled throughout the dough I chose to use Hanks Triple Berry Jam, Strawberry Jam, Apricot Jam and Orange & Lime Marmalade. I think my favourite is the Triple Berry Jam but Apricot comes a close second. Hubby came home to one of these fresh from the oven and I think it bought a smile to his dial. I have to say these need to be eaten on the day or warmed slightly the next day. They don't keep that well so eating them fresh is best.

Served warm with a drizzle of the glaze is the perfect end to a hard day - I can vouch for this. Feeling miserably pregnant and sorry for myself, a little nibble from one of these wreaths kind of hit the spot on this particular day. It seems every week is getting that little bit harder just to do everyday things. I feel like I am bursting and I am only 34 weeks pregnant as I write this. I just want to complain and whinge and tell someone I am SO tired when I wake up in the morning and yet I still have to keep going, my back and legs hurt, I still feel sick off and on throughout the day and it is so uncomfortable sleeping now. I look at my 2 year old and just want to whine to him but he doesn't care one bit. He just wants his num nums now and no diddle daddling about it. So I put my big girl pants back on and get on with the job. I can't imagine having a third child. It seems hard enough trying to deal with one and one on the way let alone two rascals running about. Truth be told I am really nervous about having two kids. I will be outnumbered when husband is at work but I figure everyone else around me can do it so I can to! So for now I will take comfort in eating one of these wreaths and know that this baby and toddler season soon shall pass so I should take joy in the here and now.... even if I feel a little overwhelmed at times!

Mini Jam Wreaths

Prep Time: 30 minutes + rising time

Cook Time: 20-25 minutes

Makes: 8 wreaths

Ingredients:

1/3 cup warm milk
1/4 cup warm water
3 teaspoon dried yeast
1/2 teaspoon sugar
2 eggs
1 teaspoon vanilla essence
180g unsalted butter, softened
3 3/4 cups plain flour
1/2 cup sugar
1/2 teaspoon salt

Filling

1/2 cup Jam

Glaze

1/2 cup icing sugar
2-3 tablespoons boiling water

Instructions

Dough

In a small bowl mix together the milk, water, yeast and 1/2 teaspoon of sugar. Let the mixture sit for 5-10 minutes or until it becomes frothy.

Whisk in the eggs and vanilla essence and set aside.

Sift the plain flour into a large bowl. Add in the butter and using the tips of your fingers rub the butter into the flour until it resembles fine breadcrumbs.

Place in the sugar and pour in the yeasty milk mixture. Stir the mixture until it forms a rough dough.

Turn out the dough onto a floured surface and knead for 10 minutes until the dough feels firm and elastic.

Place into a clean oiled bowl and cover with a damp tea towel. Place in a warm place for about an hour until the dough doubles in size.

Turn the dough out and knock out the air with your fist. Divide the dough into 8 even pieces.

Roll each piece into a rectangle and spread with a few tablespoons of jam. Roll the dough up along the longest edge. Cut slits through the dough down the length of it and then twist to expose the jam inside. Twist around to form a wreath and squeeze the ends together. Repeat with the remaining pieces of dough.

Place the wreaths onto a large, lined baking tray, leaving space to expand and cover with a clean tea towel. Let the wreaths sit for 30-45 minutes until they puff up slightly.

Preheat an oven to 180 degrees celcius. Place the wreaths into the oven and bake for 20 - 25 minutes or until golden brown and sound hollow when tapped. If the wreaths start to burn cover with alfoil and continue to bake.

Remove from the oven and let them cool.

Glaze

Sift the icing sugar into a small bowl and add the water a tablespoon at a time until it forms a slightly runny consistency. Drizzle the cooled pastries with the glaze and let is set slightly before serving.

These pastries as best eaten on the day or slightly warmed the next day.