10g instant yeast
2/3 cups milk
80g softened butter
30ml castor sugar
2ml salt
3 cups cake flour
2 eggs, lightly beaten
GLAZE
Mix together: 1 egg yolk and 15ml cold water
FILLING
30g butter
30ml castor sugar
½ cup flaked almonds
½ cup mixed fruit
½ cup glaced cherries, chopped
10ml fine cinnamon (optional)
ICING
1 cup icing sugar
2 tablespoons milk Mix well together
2 drops vanilla essence
cherries for decorating
METHOD
Spray a baking sheet with cooking spray.
Heat milk, butter, sugar and salt in a pan until just warmed.
Sift 2 cups of flour into a large bowl. Sprinkle yeast over flour and mix in.
Add the egg to milk mixture and beat well. Mix with flour and mix thoroughly to form a smooth batter.
Add enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface and knead for 15-20min until smooth and elastic.
Place dough in a large oiled bowl and brush surface with oil. Cover with cling-wrap and leave in warm place until well risen.
Punch dough down and then knead again for 1min.
Roll dough into a 25x45cm rectangle and spread filling over dough within 2cm of the dough edge.
Roll dough up, forming a ring with the seam underneath the roll.
Seal edges with egg yolk and water mixture. Place on prepared sheet.
Snip with a scissors from the outside evenly, about 6cm apart.
Turn cut pieces on their side and flatten slightly. Cover loosely with plastic wrap and leave in a warm place for 45min or until well risen.
Brush dough with glaze and bake in a preheated oven of 180*C for 20-25min or until inserted skewer comes out clean. Cover with foil if browning too much.
FILLING
Cream butter, cinnamon and castor sugar. Combine all ingredients and mix well.
– Drizzle icing over tea ring. Place extra cherries on slits of ring.
