Swedish tea ring - Cake

Method

1. Brush an oven tray with melted butter or oil. Dissolve yeast in warm water. Leave, covered with plastic wrap, for 5 minutes or until bubbles appear on surface. Heat milk, butter, sugar and salt in a pan until just warmed. Sift 2 cups of the flour into a large bowl. Add the yeast and milk mixtures and beaten egg. Mix thoroughly until a smooth batter is formed. Add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic. Place dough in a large, lightly oiled bowl and brush surface of dough with oil. Cover with plastic wrap; leave in warm place for 1 hour or until well risen.

2. To make Filling: Cream butter and caster sugar; combine with almonds, mixed fruit and cherries.

3. Punch dough down, and then knead for 1 minute. Roll dough to a 25 cm × 45 cm rectangle. Spread filling over dough to within 2 cm pf border. Roll up dough; form into a ring with seam underneath roll. Seal ends together with a little combined egg yolk and water. Place on the prepared oven tray.

4. Snip with scissors from outside edge every 4 cm. Turn cut pieces on side and flatten slightly. Cover with plastic wrap; leave in a warm place for 45 minutes or until well risen. Brush dough with combined egg yolk and cold water. Bake in preheated 180°C oven for 20–25 minutes or until cooked. Cover with foil if browning too much. Remove and cool. Serve this sweet loaf for morning or afternoon tea.

5. To make Icing: Combine ingredients until smooth. Drizzle icing over tea ring. Accompany with extra cherries, if desired.