Another Easter recipe for you, this time from our lovely consultant Denise.
* Please note that you need to start soaking the fruit the day before you make
this recipe *
200 g mixed dried fruit (or amount to your liking)
Finely grated zest and juice of one orange
50 g caster sugar (pre mill, Speed 10, 3 seconds)
2 tbs ground cinnamon (mix in with the caster sugar above)
1 egg yolk beaten with 2 tsp warm water
100 g unsalted butter (page 17 EDC), melted cool
150 g icing sugar (pre mill, Speed 10, 10 seconds)
* Soak the fruit with orange juice and zest and set over night at room temperature
Grease and line 24 cm springform pan (take care not to put the scrolls too close together as they will rise again. You will have mixture left over which you can use to make a freeform circle. If you do not have a springform tin you can just place the dough on a baking tray forming a freeform circle).
FOR DOUGH follow Hot Cross Buns recipe from EDC or Basic Cookbook
• Follow all steps to include kneading the dough but do not place fruit into bowl
• Place dough in a warm place and provide for 1 – 1 ½ hours. Dough should approx. double in size
• Divide dough into 3 pieces, rolling each piece into a rectangle. Brush each piece with some of the melted butter, sprinkle with cinnamon sugar and scatter over soaked fruit. Rollup each piece from the long end (like a large scroll) cut into pieces of 4-6 depending on how thick you would like them. You can trim the ends to make them neat. Lay each round cut side up and lightly flatter slightly with your hand. Complete the other 2 pieces the same way.
• Arrange the slices in the springform pan in a circular pater, leaving 1 cm between each. Cover with ThermoMat (or tea towel) and stand in a warm place for a further 20-30 minutes or until slightly risen.
• Brush tops with egg yolk glaze and bake for 25-30 minutes or until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.
• Mix icing sugar with 1-2 tbs warm water to form a loose icing. While bread is still warm, drizzle with icing, allowing it to drip down the sides of the bread and serve.