Golden, fragrant and woven with ribbons of creamy sheep milk Gouda, this show-stopping bread wreath is the ultimate centrepiece for cosy winter gatherings. Infused with garlic, rosemary and a hint of maple sweetness, it’s the kind of warm-from-the-oven bake that invites everyone to tear off a piece and linger a little longer around the table.

Recipe by Samantha Parish

Serves 6-8

1 cup (250 ml) sheep milk, plus extra 2 teaspoons for brushing

¼ cup (60 ml) olive oil

2 teaspoons dried yeast

3 cups (450 g) high grade flour

1 egg

½ cup (125 ml) sheep cream

4 garlic cloves

2 sprigs rosemary, plus extra to serve

120 g Jones Family Farm Classic Gouda, coarsely grated

120 g Jones Family Farm Classic Havarti, coarsely grated

2 tablespoons maple syrup

To make the dough, place the milk and oil in a heatproof bowl and microwave on high for 30 seconds or until just lukewarm. Add to the bowl of a stand mixer fitted with the hook attachment and add yeast. Stand for 10 minutes or until yeast has dissolved and mixture is bubbly. Add flour and egg and knead on low speed for 5 minutes or until dough comes together and is hitting the sides of the bowl. Cover with a damp tea towel and set aside in a warm place for 1 ½ hours or until doubled in size. (You could do this the day before and prove it overnight in the fridge.)

Meanwhile, to make the garlic herb filling, place the cream, garlic, rosemary and 1 teaspoon each of salt and cracked pepper in a small food processor and whizz until thickened and finely chopped.

On a lightly floured surface, roll out the dough to a 50 cm x 30 cm rectangle. Spread surface evenly with the garlic mixture then scatter with grated cheeses. Starting from a long side, roll the dough over to form a sausage. Use a sharp knife to halve through the middle of the sausage to reveal the layers. Join the top of the two pieces together, twist and tangle the two lengths then join the ends to create a circle.

Place on a lined baking tray and cover with a damp tea towel. Set aside in a warm place for 40 minutes or until risen slightly. Preheat oven to 200°C. Lightly brush with extra milk. Bake for 20 minutes or until golden brown. Brush with maple syrup and stand to cool on tray for 15 minutes. Serve warm.