Easter ring bread

8 servings Prep: 40 mins, Cooking: 45 mins

By Food24 November 03 2009
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Ingredients (14)

260.00 ml flour — white bread
20.00 ml instant dried yeast
50.00 ml brown sugar
15.00 ml lemon — zest only
2.00 eggs — large, slighly beaten
200.00 ml milk — lukewarm
200.00 g icing sugar
60.00 ml lemon juice
filling: chopped glacé cherries
50.00 g candied fruit
50.00 g sultanas
100.00 g almonds — flaked
60.00 g brown sugar
10.00 ml cinnamon — ground
5.00 ml mixed spice — ground
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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.

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