Blackberry Ginger Speculaas Danish Wreath

In small saucepan over medium heat, whisk 3 tablespoons flour and water until thick. Transfer to bowl of stand mixer. Let cool to 120°F.

Using paddle attachment, stir in 2 cups flour, yeast, sugar, butter, milk, egg, cornstarch, lemon zest, vanilla, Speculaas, salt and ginger; mix on low speed 2 minutes. Scrape bowl.

Switch to dough hook; add enough remaining flour to make a soft dough. Knead 5 – 6 minutes, until smooth and elastic. Place in greased bowl, cover, let rise until doubled.

Line an extra-large baking sheet with parchment, and place it on top of another extra-large baking sheet, to prevent over-browning of bottom crust. Grease the outside of a 3” oven-safe ramekin and invert into center.

For filling: In small bowl, mix butter, brown sugar, Speculaas, flour and zest until smooth.

On a lightly floured surface, roll dough into 20” x 12” rectangle. Spread filling over dough, then jam, leaving ½” border. Sprinkle on ginger and halved blackberries. Starting at the 20” side, roll dough into tight log; pinch edges to seal.

Wrap log, seam-side down, around ramekin. Pinch ends together. Cut 12, 1 ½” slices, ¾ of the way to center leaving center circle attached. To form heart-shape rolls, twist first roll to the left, and place spiral facing up. Twist roll on the right of spiral to the right, and place spiral facing up. Repeat until 6 large hearts are formed. Cover; let rise until almost doubled.

Preheat oven to 350°F. Bake 30 – 35 minutes until golden, rotating pan halfway through baking. Cool 5 minutes on baking sheet before sliding to rack. After 15 minutes, remove ramekin and parchment; let cool.

For lemon glaze: In small bowl, whisk together ingredients and drizzle over wreath. Decorate with blackberries and thyme. Before serving, finely grate lemon over wreath. Store in refrigerator.