Recipe: Iced Ring Loaf
Makes 1 loaf
260g white bread flour
1 tbsp instant dried yeast
50g brown sugar
½ tsp salt
1 tbsp grated lemon rind
2 large eggs, lightly beaten
200ml lukewarm milk
200g icing sugar
60ml lemon juice
FOR THE FILLING
75g chopped glacé cherries
50g candied fruit
100g flaked almonds
60g brown sugar
2 tsp ground cinnamon
5ml ground mixed spice
1 Combine the flour, yeast, salt, sugar and lemon zest in a large mixing bowl.
2 Add the eggs and milk and stir until everything comes together to form a smooth dough.
3 Turn out onto a lightly floured surface and knead for 10 minutes until the dough becomes smooth and elastic, or use the dough hook on a food processor.
4 Place the dough into a lightly oiled bowl and cover with a damp cloth.
5 Allow to rise in a warm place until it has doubled in size, then knead again for a few minutes.
6 Mix the filling ingredients and add half the mixture to the dough.
7 Knead until the ingredients have been incorporated into the dough.
8 Divide the dough in half and roll into two tube shapes of the same size and length.
9 Press two of the ends together and then twist the two pieces together until you get to the other end.
10 Bend to form a circle on a greased baking tray and press the ends together.
11 Leave to rise again until the dough has doubled in size.
12 Preheat oven to 180C.
13 Bake for 35 to 45 minutes until golden and cooked through.
14 Remove from the oven and allow to cool.
15 Mix the icing sugar and lemon juice.
16 Drizzle over the bread and sprinkle with the remaining filling mixture.
17 Serve sliced with butter.