1/2 oz (15 g) fresh yeast or 2 tsp dried
or 1 sachet (1 tbsp) dried yeast and 1/2 tsp sugar
6 tbsp warm milk
2 1/4 cup (250 g) plain (All purpose) or strong white flour
1/2 tsp salt
2 tbsp sugar
2 tbsp butter or margarine
1 egg, beaten
1 tbsp melted butter
4 tbsp Demerara (raw) sugar mixed with 2 tsp ground cinnamon
2 1/4 cup (250 g) icing sugar (confectioners sugar)
2 tbsp water
a few red and green glace cherries
or 1 sachet (1 tbsp) dried yeast and 1/2 tsp sugar
6 tbsp warm milk
2 1/4 cup (250 g) plain (All purpose) or strong white flour
1/2 tsp salt
2 tbsp sugar
2 tbsp butter or margarine
1 egg, beaten
1 tbsp melted butter
4 tbsp Demerara (raw) sugar mixed with 2 tsp ground cinnamon
2 1/4 cup (250 g) icing sugar (confectioners sugar)
2 tbsp water
a few red and green glace cherries
method
1. Mix the flour with the salt and sugar and rub in the fat. Add the egg and stir the mixture into the yeast batter to make a soft dough.
2. Turn the dough on to a floured board and knead until smooth, elastic, and no longer sticky.
3. Return the dough to the warm bowl. Cover with oiled plastic and leave to prove for about 1 hour, until doubled in size.
4. Roll out the lightly kneaded dough on a floured board into a rectangular strip 25 x 37 cm (10 x 15 inch).
5. Brush the dough with the melted butter and sprinkle the cinnamon sugar over the dough
6. Roll up the dough like a Swiss roll starting at the longer side.
7. Transfer the roll to the baking sheet and form into a circle.
8. Moisten the ends of the dough with milk and pinch them together. Clip the dough with scissors at 2.5-cm (1 inch) intervals but without cutting right through.
9. Turn the corners backwards and bend them downwards to make a decorative pattern. Cover the ring with oiled plastic and leave to prove for about 15 minutes.
10. Pre-heat the oven to 400°F (200°C) gas mark 6.
11. Uncover and bake for 20 to 25 minutes.
12. Transfer the ring to a wire rack to cool.
2. Turn the dough on to a floured board and knead until smooth, elastic, and no longer sticky.
3. Return the dough to the warm bowl. Cover with oiled plastic and leave to prove for about 1 hour, until doubled in size.
4. Roll out the lightly kneaded dough on a floured board into a rectangular strip 25 x 37 cm (10 x 15 inch).
5. Brush the dough with the melted butter and sprinkle the cinnamon sugar over the dough
6. Roll up the dough like a Swiss roll starting at the longer side.
7. Transfer the roll to the baking sheet and form into a circle.
8. Moisten the ends of the dough with milk and pinch them together. Clip the dough with scissors at 2.5-cm (1 inch) intervals but without cutting right through.
9. Turn the corners backwards and bend them downwards to make a decorative pattern. Cover the ring with oiled plastic and leave to prove for about 15 minutes.
10. Pre-heat the oven to 400°F (200°C) gas mark 6.
11. Uncover and bake for 20 to 25 minutes.
12. Transfer the ring to a wire rack to cool.
serving amount
makes one tea ring
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