Mix the yeast, milk and 2.5 ml of the
sugar. Leave for 15 minutes to dissolve. Mix the flour, sugar and salt.
Make a well, add the yeast, vanilla and egg to make a rough dough. Knead
until smooth, wrap and chill.
Roll the butter to form two 15 x 10cm
rectangles. Roll the dough to a 30 x 20cm rectangle. Place on butter
rectangle in the center. Fold the bottom third of dough over and seal
the edge. Place the other butter rectangle on top and cover with the top
third of the dough.
Roll the dough into 30 x 20 cm
rectangle. Fold into thirds. Wrap and chill for 30 minutes. Repeat twice
more. After the third fold, chill for 1-2 hours. Grease a baking sheet.
Roll out the dough to a 63 x 15cm
strip. Mix the filling ingredients and spread over, leaving a 1cm edge.
Roll the dough into a cylinder, place on the sheet in a circle and seal
the edges. Cover and leave to rise for 45 minutes.
Preheat the oven to 200oC /
Gas 6. Slash the top every 5cm, cutting 1cm deep. Brush with the egg and
milk. Bake for 35 - 40 minutes until golden. Cool. To serve, mix the
icing sugar with some water, then drizzle over the wreath. Sprinkle with