Easter ring bread

Recipe from: 4/1/2006 12:00:00 AM
Easter ring bread

Ingredients 15
Servings 8
Time 40

Ingredients

  • 260
    ml
    white bread flour
  • 20
    ml
    instant dried yeast
  • 50
    ml
    brown sugar
  • 15
    ml
    grated lemon rind
  • 2
    large eggs, lightly beaten
  • 200
    ml
    lukewarm milk
  • 200
    g
    icing sugar
  • 60
    ml
    lemon juice
  • 75
    g
    filling: chopped glacé cherries
  • 50
    g
    candied fruit
  • 50
    g
    sultanas
  • 100
    g
    flaked almonds
  • 60
    g
    brown sugar
  • 10
    ml
    ground cinnamon
  • 5
    ml
    ground mixed spice
 

Method

45
 
1. Combine the flour, yeast, 3ml salt, sugar and lemon zest in a large mixing bowl. Add the eggs and milk and stir until everything comes together to form a smooth dough. Turn out onto a lightly floured surface and knead for 10 minutes until the dough becomes smooth and elastic, or use the dough hook on a food processor.

2. Place the dough into a lightly oiled bowl and cover with a damp cloth. Allow to rise in a warm place until it has doubled in size, then knead again for a few minutes. Mix the filling ingredients and add half the mixture to the dough. Knead until the ingredients have been incorporated into the dough.

3. Divide the dough in half and roll into two tube shapes of the same size and length. Press two of the ends together and then twist the two pieces together until you get to the other end. Bend to form a circle on a greased baking tray and press the ends together. Leave to rise again until the dough has doubled in size. Bake in a preheated oven for 35 to 45 minutes until golden and cooked through. Remove from the oven and leave to cool.

4. Mix the icing sugar and lemon juice. Drizzle over the bread and sprinkle with the remaining filling mixture. Serve sliced with butter.

 

Read more on: bake
 

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