Easter fruit ring

Recipe from: 4/1/2000 12:00:00 AM
Ingredients 16
Servings 8
Time 40 minutes plus rising time

Ingredients

  • 225
    g
    white bread flour
  • 10
    ml
    instant dried yeast
  • 2
    ml
    salt
  • 30
    g
    caramel sugar
  • 25
    g
    butter, melted
  • 1
    large egg, beaten
  • 100
    ml
    warm milk
  • 100
    g
    icing sugar
  • FILLING
  • 75
    g
    glacé cherries, quartered
  • 50
    g
    sultanas
  • 10
    ml
    grated lemon rind
  • 5
    ml
    ground cinnamon
  • 2
    ml
    ground mixed spice
  • 80
    g
    flaked almonds
  • 150
    g
    caramel sugar
 

Method

20 minutes
 
Sift flour in a bowl. Mix in yeast, salt and sugar. Stir in melted butter, egg and milk to form a soft dough. Turn onto a floured surface and knead for 10 minutes until elastic. Return to the bowl, cover with a damp cloth and allow to rise in a warm place until doubled in size. Turn out onto a floured surface and knead again for two minutes. Roll out to form a 30 x 45 cm rectangle. FILLING: Mix all ingredients together. Reserve 50 ml and spread the rest over the dough. Roll the dough up from one long side. Place onto a greased baking tray and curve roll to form a circle. Dampen the ends with a little water and press to stick together. Using a sharp knife, make slices by cutting half way through the roll at 2,5 cm intervals. Cover with oiled clingwrap and allow to rise again until doubled in size. Remove clingwrap and bake in preheated 200 ºC oven for 20 minutes until golden brown. Mix icing sugar with a little water and drizzle over ring. Sprinkle with reserved filling and serve.
 

Read more on: bake
 

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