Pastries Recipes - Spiced Fruit Ring Recipe

Ingredients

SERVES 8

• 225g/8oz plain flour

• 2 teaspoon dried yeast

• 1/2 teaspoon salt

• 25g/1oz muscovado sugar

• 1 teaspoon finely grated lemon zest

• 25g/1oz butter (melted)

• 1 egg (beaten)

• 125ml/4fl oz hand-hot milk

• 25g/1oz caster sugar for glazing

• 2 tablespoons water

• 75g/3oz icing sugar (sifted)

For the filling:

• 75g/3oz glace cherries (chopped)

• 25g/1oz sultanas

• 50g/2oz ready-to-eat dried apricots (chopped)

• 25g/1oz angelica (washed and chopped)

• 75g/3oz flaked almonds (chopped)

• 25g/1oz muscovado sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon mixed spice

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Method:

1. Sift the flour into a bowl, stir in the yeast, salt, muscovado sugar and lemon zest, then stir in the melted butter, egg and enough milk to form a soft dough.

2. Knead for 5 to 10 minutes, until smooth. Leave in a warm place to rise for 30 minutes, then knead and roll into a 30 x 40cm/12 x 18in rectangle.

3. To make the filling, mix together the fruit, angelica and almonds. Reserve 3 tablespoons and mix the rest with the sugar and spices. Sprinkle over the dough and roll up from one long side.

4. Place the roll on a greased baking sheet and curve into a circle. Dampen the ends and stick together. Snip halfway through at 2.5cm/1in intervals and turn each section slightly.

5. Cover with oiled Clingfilm and leave in a warm place for an hour, or until doubled in size. Preheat the oven to 200°C/400°F/Gas mark 6.

6. Remove the Clingfilm from the roll and bake for 25 minutes, or until golden. Dissolve the caster sugar in the water and bring to the boil.

7. Brush over the ring. leave to dry, then repeat. Blend the icing sugar with a little water and drizzle over the top. Scatter with the reserved fruit and nuts and leave to set.