Method

Dough

1. Add the flour to the bowl of an electric freestanding mixer.
2. Add the yeast and sugar on one side of the bowl and the salt on the other side.
3. Stir in the melted butter
4. Mix together, then add the melted butter and water.
5. Use the hook attachment of the mixer and knead to a dough on low for 7 minutes.
6. Roll into a dough.
7. Grease a large bowl with oil and add the dough.
8. Cover with oiled cling film and set aside in a warm place to rise for 1 1/2 hours.
9. Grease a large baking tray and then dust with fine Semolina.
10. Tip the dough out of the bowl and punch the air out of it.
11. Divide the dough into 26 small bowls.

Filling

1. Flatten each piece of dough and fill with 1 teaspoon of Haggis and 1 bowl of mozarella.
2. Pull up the sides of the dough and pinch together to seal.
3. Roll into a ball.
4. Add to the tray seam side down and leave a little space between each ball. (You may want to use a small bowl to help guide the shape of the wreath. Remove before placing in the oven.)
5. Cover the tray with oiled cling film.
6. Set aside for 30 mins until almost doubled in size.

Baking

1. Heat oven to 220C/Gas Mark 7.
2. Remove cling film. Bake for 25 mins until golden brown.
3. Meanwhile, make the garlic rosemary butter.

Topping

1. Melt the butter in pan over medium heat.
2. Add the garland  and sauté for a minute before adding the rosemary.
3. Remove from the heat and set aside.
4. Brush over the warm bread.