Spiced Almond Ring Recipe
Ingredients
| 5 ml. / 1 teaspoon sugar | ||
| 15 g. / 1/2 oz. yeast | ||
| 125 ml. / 4 fl. oz. tepid milk | ||
| 225 g. / 8 oz. flour | ||
| Salt | 1 Pinch | |
| 15 g. / 1/2 oz. butter, melted | ||
| Egg | 1 , beaten | |
| 15 g. / 1/2 oz. butter, melted | ||
| 50 g. / 2 oz. brown sugar | ||
| 7.5 ml. / 1 1/2 teaspoons ground allspice | ||
| 50 g. / 2 oz. chopped almonds | ||
| 50 g. / 2 oz. icing sugar, sifted | ||
| 7.5 ml. / 1 1/2 teaspoons tepid water | ||
| Glace cherries and flaked almonds to decorate | ||
Directions
Mix the sugar, yeast and 30 ml./2 tablespoons of the tepid milk to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and salt into a warmed bowl.
Add the yeast mixture, butter, remaining milk and egg and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Roll it out to a rectangle about 30 cm./ 1 fl.x 23 cm./ 9 in.
Brush the butter over the dough, then sprinkle over the sugar, spice and almonds.
Roll up like a Swiss roll, sealing the edge.
Put the roll on a well-greased baking sheet, then bring round the ends to form a ring.
Carefully cut into the ring at about 4 cm./ 1 1/2 in.intervals to within 1.25 cm./ 1/2 in.of the centre.
Separate the slices from one another by turning each piece sideways very gently Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 35 minutes.
Cool on a wire rack.
Meanwhile, mix the icing sugar and water together.
Carefully spread over the top and sides of the ring and decorate with glace cherries and almonds.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and salt into a warmed bowl.
Add the yeast mixture, butter, remaining milk and egg and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Roll it out to a rectangle about 30 cm./ 1 fl.x 23 cm./ 9 in.
Brush the butter over the dough, then sprinkle over the sugar, spice and almonds.
Roll up like a Swiss roll, sealing the edge.
Put the roll on a well-greased baking sheet, then bring round the ends to form a ring.
Carefully cut into the ring at about 4 cm./ 1 1/2 in.intervals to within 1.25 cm./ 1/2 in.of the centre.
Separate the slices from one another by turning each piece sideways very gently Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 35 minutes.
Cool on a wire rack.
Meanwhile, mix the icing sugar and water together.
Carefully spread over the top and sides of the ring and decorate with glace cherries and almonds.
Chef
