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

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

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