Tea ring

Tea ring

By
From
Baking
Makes
1
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1/2 quantity Basic sweet rich dough
30g butter, softened
55g caster sugar
1/3 cup raisins
2 teaspoons ground cinnamon
glace icing
walnut halves, glace cherries and candied angelica, to decorate

Method

  1. Prepare the basic sweet rich dough as instructed. After the second rising, turn the dough onto a floured work surface and roll out to a rectangle about 1 cm thick. Dot the surface with softened butter and sprinkle with sugar, raisins and cinnamon. Roll up the dough tightly, beginning at the longer side, and seal by pinching the edges well together.
  2. Curl the dough into a ring, joining the ends together well, and place on a greased baking tray. Using scissors or a sharp knife, snip the ring at 2.5 cm intervals around the outside edge, making each cut or snip two-thirds through the dough. Cover with a cloth and leave to rise for 15–20 minutes.
  3. Preheat the oven to 190°C.
  4. Bake the tea ring for about 25 minutes or until golden brown and a skewer inserted in the centre comes out clean.
  5. Make a thin glacé icing and brush over the ring while still warm, then decorate with nuts, cherries and angelica.
Tags:
baking
bakery
margaret
fulton
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