FRUITY SWEDISH TEA RING
Ingredients
- 420g/15oz strong white flour
- plus extra for dusting
- 7g salt (approximately a teaspoon)
- 10g/â…“oz fast-action yeast
- 25g/1oz unsalted butter
- softened and cut into cubes
- plus extra for greasing
- 35g/1¼oz caster sugar
- 2 medium free-range eggs
- 100ml/3½fl oz full-fat milk
- warmed
- 75g/2½oz dried cherries
- 75g/2½oz mixed peel
- 75g/2½oz sultanas
- 75g/2½oz dried apricots
- chopped
- 100g/3½oz pecans
- chopped
- 60g/2¼oz caster sugar
- 3 tsp ground cinnamon
- 2 tbsp apricot jam
- 1 lemon
- juice only
- 100g/3½oz icing sugar
Directions
- Put the flour
- salt
- yeast
- butter
- sugar
- eggs
- milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined.
- Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes
- or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place.
- For the filling
- combine the fruit and nuts in one bowl
- and the sugar and cinnamon in another.
- When the dough is proved
- turn it out onto a lightly floured work surface. Knock back the dough and lightly knead.
- Roll the dough out into a 40x60cm/16x23½in rectangle
- taking care not to knock all the air out.
- Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts.
- Starting at a long side
- carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together.
- Grease a large baking tray with butter. Lift the dough onto the tray and
- using scissors
- make vertical cuts around the outer edge of the ring
- leaving a 4cm/1½in gap between each cut.
- Put the formed ring into a proving bag and leave to rise for 40 minutes.
- Preheat the oven to 190C/375F/Gas 5.
- Bake the proved loaf for 15 minutes
- then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes
- or until cooked through and golden-brown.
- For the decoration
- gently heat the apricot jam to make a glaze.
- Once baked
- remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack.
- Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled
- drizzle the lemon icing over the loaf and serve.

