Step 1
Sift the flour and salt together in a large bowl. Rub in the Trex and then stir in the sugar and easy-blend yeast. Make a well in the centre and add the warm milk and beaten egg. Draw the flour into the egg and milk gradually, mixing well to make a smooth dough.

Step 2
Knead the dough on a lightly floured surface for 8-10 minutes. Place in a large lightly-oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size.

Step 3
Knead lightly for 1 minute, then roll out into a 40x23cm (16x9in) rectangle. Mix together all the filling ingredients and spread over the rectangle, leaving a 2cm (3/4in) border around the edge. From the long edge, roll the rectangle into a cylinder, pressing the edge to seal it. Form the roll into a circle, sealing the ends together.

Step 4
Lift the ring onto a greased baking sheet and then cut it into 12 even slices, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies uppermost. Leave in a warm place for 30-40 minutes to rise.

Step 5
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.

Step 6
To glaze, dissolve the caster sugar in 4 tbsp boiling water and simmer for 2 minutes. Brush over the garland and leave until cold. Mix the icing sugar with a little cold water to make a thin glace icing and drizzle over the top, then sprinkle the cherries and nuts over the surface.

Easter Fruit Garland

Easter Fruit Garland

6

Serves: 6

25
MINS

Bake Time: 25 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

425g15oz Strong plain flour
½ tsp½ tsp Salt
40g1 ½oz Trex
50g2oz Caster sugar
1 sachet7g Easy-blend yeast
180ml6fl oz Warm milk
11 Egg, beaten

Filling

150g6oz Mixed dried fruit
25g1oz Glace cherries, chopped
50g2oz Ground almonds
50g2oz Light muscovado sugar
1 ½ tsp1 ½ tsp Ground mixed spice
15g½oz Butter, melted

To decorate

50g2oz Caster sugar
50g2oz Icing sugar
Glace cherries, halved
25g1oz Flaked almonds or chopped nuts

METHOD

Step 1
Sift the flour and salt together in a large bowl. Rub in the Trex and then stir in the sugar and easy-blend yeast. Make a well in the centre and add the warm milk and beaten egg. Draw the flour into the egg and milk gradually, mixing well to make a smooth dough.

Step 2
Knead the dough on a lightly floured surface for 8-10 minutes. Place in a large lightly-oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size.

Step 3
Knead lightly for 1 minute, then roll out into a 40x23cm (16x9in) rectangle. Mix together all the filling ingredients and spread over the rectangle, leaving a 2cm (3/4in) border around the edge. From the long edge, roll the rectangle into a cylinder, pressing the edge to seal it. Form the roll into a circle, sealing the ends together.

Step 4
Lift the ring onto a greased baking sheet and then cut it into 12 even slices, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies uppermost. Leave in a warm place for 30-40 minutes to rise.

Step 5
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.

Step 6
To glaze, dissolve the caster sugar in 4 tbsp boiling water and simmer for 2 minutes. Brush over the garland and leave until cold. Mix the icing sugar with a little cold water to make a thin glace icing and drizzle over the top, then sprinkle the cherries and nuts over the surface.

BAKE MODE

WHY NOT TRY ...