Easter Tea Ring

Name: Easter Tea Ring
Yield: Serves 8—10
Ingredients: 2.5 ml/½ tsp allspice; 90 ml/6 tbsp milk; 15-30 ml/1-2 tbsp orange liqueur or orange juice; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 25 g/1 oz/2 tbsp butter; 25 g/1 oz/2 tbsp caster (superfine) sugar; 2.5 ml/½ tsp salt; 7.5 ml/1½ tsp ground cinnamon; 50 g/2 oz/¼ cup light muscovado (brown) sugar; 15 g/½ oz/1 tbsp butter; 50 g/2 oz/½ cup ready-to-eat dried apricots; 1 egg; 225 g/8 oz/2 cups unbleached white bread flour; 50 g/2 oz/⅓ cup sultanas (golden raisins); pecan nuts and candied fruits; milk, for brushing; 45 ml/3 tbsp icing (confectioners’) sugar

Preparation info

Serves
8—10

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This Easter tea ring is too good to serve just once a year. Bake it as a family weekend treat whenever you feel self-indulgent. Perfect for a mid-morning coffee break or for tea time.

Ingredients

90 ml/6 tbsp milk
1 egg
225

Easter
Breakfast
Vegetarian

Method

Pour the milk and egg into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients.
Sprink