Name: Easter fruit ring
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 225.00 g flour white bread; 10.00 ml Superbake Instant Yeast; 2.00 ml salt; 30.00 g caramel sugar; 25.00 g butter melted; 1.00 eggs large, beaten; 100.00 ml milk warm; 100.00 g icing sugar; 75.00 g glacé cherries quartered; 50.00 g sultanas; 10.00 ml lemon zest only; 5.00 ml cinnamon ground; 2.00 ml mixed spice ground; 80.00 g almonds flaked; 150.00 g caramel sugar

Recipe Disclaimer

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Ingredients (15)

225.00 g	flour — white bread
10.00 ml	Superbake Instant Yeast
2.00 ml	salt
30.00 g	caramel — sugar
25.00 g	butter — melted
1.00	eggs — large, beaten
100.00 ml	milk — warm
100.00 g	icing sugar

FILLING

75.00 g	glacé cherries — quartered
50.00 g	sultanas
10.00 ml	lemon — zest only
5.00 ml	cinnamon — ground
2.00 ml	mixed spice — ground
80.00 g	almonds — flaked
150.00 g	caramel — sugar

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Method:

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.