Orange Raisin Ring Recipe |
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You will need..... 1/2 teaspoon salt 6 oz. plain flour 1/2 oz. butter, melted 1 egg, beaten For the yeast liquid: Preparation Time 2 level teaspoons dried yeast 20-25 minutes 1/2 teaspoon sugar 1/4 pint warm milk less 3 tablespoons
Cooking Time
2 oz. plain flour
30-35 minutes
For the filling and decoration:
1/2 oz. butter, melted
Oven setting
2 oz. brown sugar
350ºF; Gas Mark 4 2 oz.
raisins
grated rind of 1 orange
2 oz. icing sugar
1 oz. almonds, shredded
Blend
yeast with warm milk (110ºF), sugar and 2 oz.
flour. Leave until frothy, about 20-30 minutes. Mix 1/2 teaspoon salt
with remaining flour. Add to yeast mixture with beaten egg and melted
butter, mix well. Knead dough on a floured table for about 10 minutes. Put to rise
in a large greased polythene bag, loosely tied, until double in size
(see Quick Tip, White bread). Remove polythene bad and roll dough
into a rectangle 12 inches by 9 inches, brush with remaining melted
butter. Sprinkle sugar, raisins and orange rind on top. Roll as for a
Swiss roll and seal edge. Bring roll ends together to form a ring, seal
ends and put on a greased tray. With scissors make 1-inch slashes to
within 1/2 inch of centre and separate by turning each piece gently
sideways. Rise inside a greased polythene bag for about 30 minutes.
Remove polythene, bake in a moderate oven for 30-35 minutes. Cool on a
wire tray. Ice with water icing (see Quick Tip below) and
decorate with shredded almonds.
Quick Tip
To
make water icing: sieve the icing sugar twice. Beat in a teaspoonful of
cold water at a time until the mixture coats the back of wooden spoon.
Use this icing for covering cakes s as bread.
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