Easter Fruit Ring

1. 1

   Stir warm milk and yeast together until yeast dissolves. Set aside for 15 mins, or until bubbly. Mix in butter then sugar and eggs.

2. 2

   Sift 3 1/4 cups flour and salt into the bowl of a mixer. Make a well in the center and pour in liquid ingredients. Mix with a wooden spoon until smooth and combined then beat with the dough hook attachment for 5 mins. The dough will still be quite wet.

3. 3

   Dust a work surface with remaining flour. Turn dough out onto flour and knead in flour until soft and manageable. Shape into a large boule then transfer to a large greased bowl. Cover with a damp tea towel and let rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Turn dough out onto a sheet of parchment paper and roll into a 9x18 inch rectangle. Spread butter over dough then sprinkle with sugar, raisins and spices. Roll up tightly and shape into a ring, joining ends together. Cut 2/3 of the way through the ring at 1 inch intervals, turning dough onto its side to expose filling. Cover with a damp cloth and let proof in a warm place for 35-45 mins.

5. 5

   Preheat oven to 400u00b0F. Bake for 25-30 mins, until golden brown.

6. 6

   Meanwhile, to make the topping, mix powdered sugar with enough lemon juice to make an icing that is stiff but able to flow. Spoon icing over warm fruit ring and sprinkle with walnuts.

No additional tips available.