This recipe is best with
Recipe Ingredient
- 5 green glace cherries, chopped finely
- 5 red glace cherries, chopped finely
- 1 tbsp mixed peel
- 50g raisins
- 1 egg, lightly beaten
- (A):
- 300g plain flour
- 75g sugar
- 1/4 tsp salt
- 3/4 tbsp instant dry yeast
- 1/8 tsp bread improver
- 1 egg
- 90g butter
- 100ml chilled UHT milk
- Combine to make cinnamon sugar:
- 2 tbsp icing sugar
- 1 tbsp cinnamon powder
- Topping:
- 100g icing sugar
- 2 tbsp orange juice, warmed
- 50g roasted, chopped walnuts
Instructions
- Combine ingredients (A) in a mixing bowl at low speed for one minute. Add 3/4 of the milk to combine the mixture. Knead on low speed for one to two minutes; continue to knead for seven to eight minutes on medium speed.
- Feel the texture of the dough. If it is dry, add the rest of the milk. Knead until dough is smooth and elastic.
- Place dough in a basin that has been greased lightly with corn oil. Cover with a damp tea-towel. Leave aside to prove for 30 to 35 minutes or until double its size.
- Turn dough out onto a lightly floured surface. Flatten with a rolling pin and roll out into a rectangle (approximately 30cm x 20cm).
- Brush the surface with the egg and sprinkle evenly with cinnamon sugar, cherries, raisins and mixed peel. Roll up like a swiss roll from the longer side. Tighten the roll when you come to the end.
- Place roll on a greased tray. Join the ends to form a ring. Using a sharp pair of scissors, snip through to two-thirds of the ring.
- Turn each section on its side and arrange like a flower.
- Cover with a dry tea-towel and leave to rise again for 30 minutes.
- Brush the dough with beaten egg glaze and bake in a preheated oven at 190°C for 25 to 30 minutes until golden brown.
- Pour warm topping over and leave on a wire rack to cool and allow the icing to harden.
- To make topping: Mix icing sugar and warm orange juice to a dropping consistency. Drizzle over the baked ring while still warm. Sprinkle with walnuts.
