Combine all ingredients in a large bowl or stand mixer and mix until it comes together. If you're using a stand mixer, knead the dough for 5 minutes. If you're mixing by hand, knead the dough on a floured surface for 10 minutes. The dough should be soft, stretchy and come away from the side of the bowl or floured surface. If it's sticky, add a little more flour and knead again. If it's a little dry, add a dash of milk and knead again.
Leave the dough in the stand mixer or bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does.
Dust a clean surface with flour. Roll out the dough into a long rectangle shape around 25 x 45 cm large (10 x 20 inch). Spread the cooled fruit mince on the dough so it's close to the edge.
Starting from the long side of the dough, roll it into a tube.** Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together.
Place the dough on a lined baking tray. Connect the two ends of the dough to form a wreath. Cover the wreath and let it rest in a warm place for at least 30 minutes or until increased in size by at least 20%. You can also let the wreath rest in the fridge overnight.