Tea ring

Tea ring

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
1/2 quantity Basic sweet rich dough
30g butter, softened
55g caster sugar
40g raisins
2 teaspoons cinnamon
Glacé or warm icing
candied angelica, to decorate
walnut halves, to decorate
glace cherries, to decorate

Method

  1. After second rising, turn dough onto a floured work surface and roll out to an oblong about 1 cm thick. Dot surface with softened butter and sprinkle with sugar, raisins and cinnamon. Roll up dough tightly, beginning at longer side, and seal by pinching edges well together.
  2. Curl dough into a ring, joining ends together well, and place on a greased baking tray. Using scissors or a sharp knife, snip ring at 2.5 cm intervals around outside edge, making each cut or snip two-thirds through dough. Cover with a cloth and leave to rise for 15–20 minutes. Make a thin glacé icing and brush over ring while still warm, then decorate with nuts, cherries and angelica.
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