Blueberry Wreaths 

Ingredients
Dough:

125 ml milk
30 ml white sugar
6 ml active dry yeast
1 egg beaten
30 ml melted butter
435 ml all-purpose flour
2 ml salt

Filling:

125 ml blueberries
45 ml sugar

Directions

1. Add milk to a liquid measure and heat in the microwave until warm. Add the sugar and stir until it’s dissolved. Gently stir in the yeast. Set aside to proof for 5 to 10 mins. 
2. Once the yeast mixture has proofed, pour into the bowl of the stand mixer. Add melted butter, beaten egg and salt. 
3. Gradually add flour to mixture; knead for 2 minutes at
   medium speed. Occasionally scrap the sides of the bowl. 
4. Then knead for another 2 minutes at high speed. 
5. Place the dough in a bag lightly greased with oil. 

Filling

1. In a medium saucepan, add the blueberries and sugar. Bring to
   boil over medium to high heat. 
2. Reduce heat to medium and simmer for 5 minutes or until very
   thick. 
3. Remove saucepan from heat, and let cool. 

Bread dough

1. Preheat the oven to 400°F. 
2. Knead the dough a few times and a lightly floured surface.
3. Roll the dough out into a rectangle, 1⁄4 inch thick.
4. ​Spread the cranberry filling over dough to within 1⁄2 inch of edges.
5. Fold crosswise into thirds. Press edges on all three sides to seal. Cut into 6 strips. 
6. Holding ends of each strip, twist three times. Pinch together the ends of the strips to form wreaths. Place wreaths on a baking sheet covered with parchment paper. 
7. Place it in the proofer for 20 minutes.
8. Bake for 12 mins or until golden brown.