4 cups plain flour (warmed)
1 teaspoons salt
1/2 tablespoon sugar
2 tablespoons full cream powdered milk
2 teaspoons active dry yeast
45 g (1 1/2 oz) butter
1 cups water
1 teaspoons salt
1/2 tablespoon sugar
2 tablespoons full cream powdered milk
2 teaspoons active dry yeast
45 g (1 1/2 oz) butter
1 cups water
for the filling
60 g (2 oz) butter
1 cup raisins or a mixture of dried fruits (larger ones should be coarsely chopped)
1/2 cup caster sugar
2 teaspoons ground cinnamon
1 cup raisins or a mixture of dried fruits (larger ones should be coarsely chopped)
1/2 cup caster sugar
2 teaspoons ground cinnamon
for the Sugar glaze
2 tablespoons water
2 tablespoons sugar
2 tablespoons sugar
method
1. Roll the dough into a long, narrow rectangle 1 cm (1/2 inch) thick.
2. Brush with melted butter, sprinkle with a mixture of raisins, caster sugar and cinnamon.
3. Starting at one of the long edges, roll the dough up tightly.
4. Stretch slightly and shape into a circle.
5. Tuck one end into the other.
6. Make deep slanting slashes on the outer side of the circle about 4 cm (1 1/2 inches) apart.
7. Gently twist each slice to show the filling.
8. Cover with a cloth and allow to rise in warm place until doubled in size.
9. Bake in a hot oven 00-230°C (400-450°F) for 15 minutes, reduce temperature to moderate 180-190°C (350-375°F) and bake for another 15 to 20 minutes or until the ring is golden brown top and bottom.
10. While hot, glaze with sugar glaze.
11. Cool on wire rack and serve with butter.
2. Brush with melted butter, sprinkle with a mixture of raisins, caster sugar and cinnamon.
3. Starting at one of the long edges, roll the dough up tightly.
4. Stretch slightly and shape into a circle.
5. Tuck one end into the other.
6. Make deep slanting slashes on the outer side of the circle about 4 cm (1 1/2 inches) apart.
7. Gently twist each slice to show the filling.
8. Cover with a cloth and allow to rise in warm place until doubled in size.
9. Bake in a hot oven 00-230°C (400-450°F) for 15 minutes, reduce temperature to moderate 180-190°C (350-375°F) and bake for another 15 to 20 minutes or until the ring is golden brown top and bottom.
10. While hot, glaze with sugar glaze.
11. Cool on wire rack and serve with butter.
for the Sugar glaze
Combine water and sugar in a small pan, stir over heat until sugar dissolves, bring to the boil and boil 1 minute.rate this recipe
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