Fruited Butterscotch Ring Recipe
Ingredients
| Milk | 200 Milliliter | |
| Yeast | 25 Gram, dried | |
| Strong flour | 400 Gram | |
| Salt | 5 Milliliter | |
| Butter/Margarine | 40 Gram | |
| 1 egg, size 2, beaten | ||
| Butter | 50 Gram (For the topping:) | |
| Soft light brown sugar | 50 Gram (For the topping:) | |
| Golden syrup | 30 Milliliter (For the topping:) | |
| Mixed dried fruit | 100 Gram (For the topping:) | |
Directions
1. Grease a 2.3 litre (4 pint) ovenproof glass or microwave ring mould.
2. Put the milk in an ovenproof measuring jug and microwave on HIGH for about 1 minute until the milk is tepid. Add the fresh yeast and stir it until it is dissolved. If using dried yeast and sugar, sprinkle it into the milk and leave it in a warm place for 15 minutes until frothy.
3. Sift the flour and the salt into an ovenproof glass bowl and microwave on HIGH for 30 seconds to warm the flour. Rub the butter into the flour.
4. Make a well in the centre of the flour and pour in the yeast liquid and the egg. Mix the ingredients together to form a soft dough.
5. Knead the dough on a lightly floured work surface for 10 minutes until it becomes smooth and elastic. Place the dough in a mixing bowl and cover it with a clean tea-towel. Leave the dough in a warm place for about 1 hour until it has doubled in size.
6. For the topping, put the butter, sugar and syrup into an ovenproof glass bowl and microwave on HIGH for 1-2 minutes, stirring frequently, until melted and boiling. Pour this into the prepared ring mould and then sprinkle it with half the dried fruit.
7. Turn the risen dough on to a lightly floured work surface and knead it again for about 3 minutes until it becomes smooth. Cut the dough into about 24 small even pieces and shape them into balls.
8. Arrange the balls of dough in the ring mould in loose layers, sprinkling them with the remaining dried fruit. Cover the dough loosely with a clean tea-towel and leave it in a warm place until it nearly reaches the top of the mould.
9. Microwave on HIGH for 5-6 minutes until the ring is well risen and cooked and a wooden cocktail stick or skewer inserted in the dough comes out clean. Give the dish a quarter turn three times during the cooking time.
10. Leave the fruited butterscotch ring in the mould for 10 minutes before turning it out on to a rack to cool.
2. Put the milk in an ovenproof measuring jug and microwave on HIGH for about 1 minute until the milk is tepid. Add the fresh yeast and stir it until it is dissolved. If using dried yeast and sugar, sprinkle it into the milk and leave it in a warm place for 15 minutes until frothy.
3. Sift the flour and the salt into an ovenproof glass bowl and microwave on HIGH for 30 seconds to warm the flour. Rub the butter into the flour.
4. Make a well in the centre of the flour and pour in the yeast liquid and the egg. Mix the ingredients together to form a soft dough.
5. Knead the dough on a lightly floured work surface for 10 minutes until it becomes smooth and elastic. Place the dough in a mixing bowl and cover it with a clean tea-towel. Leave the dough in a warm place for about 1 hour until it has doubled in size.
6. For the topping, put the butter, sugar and syrup into an ovenproof glass bowl and microwave on HIGH for 1-2 minutes, stirring frequently, until melted and boiling. Pour this into the prepared ring mould and then sprinkle it with half the dried fruit.
7. Turn the risen dough on to a lightly floured work surface and knead it again for about 3 minutes until it becomes smooth. Cut the dough into about 24 small even pieces and shape them into balls.
8. Arrange the balls of dough in the ring mould in loose layers, sprinkling them with the remaining dried fruit. Cover the dough loosely with a clean tea-towel and leave it in a warm place until it nearly reaches the top of the mould.
9. Microwave on HIGH for 5-6 minutes until the ring is well risen and cooked and a wooden cocktail stick or skewer inserted in the dough comes out clean. Give the dish a quarter turn three times during the cooking time.
10. Leave the fruited butterscotch ring in the mould for 10 minutes before turning it out on to a rack to cool.
Chef
