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Christmas Candle Ring

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  Fresh compressed yeast 1⁄2 Ounce
  Warm water 4 Tablespoon
  All purpose flour 1 Pound
  Salt 1 Teaspoon
  Butter 2 Ounce
  Warm milk 1⁄4 Pint
  Candied orange slices 3 Ounce, chopped (Crystallized Slices)
  Candied pineapple 2 Ounce, chopped (Crystallized Slices)
  Almonds 1 Ounce, chopped
  Soft light brown sugar 1 Ounce (3 Tablespoons)
  Ground cinnamon 1⁄2 Teaspoon
  Egg 1 , beaten
  Sugar 1 Teaspoon
  Water 1 Tablespoon
  Confectioners sugar 4 Ounce (1 Cup)
  Hot water 1 Tablespoon
  Candied orange slices 6 , cut into triangles

Cream the yeast with the water.
Sift the flour and salt into a warmed bowl and rub in the butter.
Make a well in the centre and pour in the milk and yeast liquid.
Using one hand or a spatula, draw the dry ingredients into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a lightly floured surface and knead lightly for 2 minutes.
Divide in half and roll each piece of dough to a rectangle, about 12 x 5 inches.
Combine the crystallized fruit, almonds, sugar and cinnamon and spread over both pieces of dough.
Roll up each one as for a Swiss (jelly) roll and seal the edges with water.
Twist both rolls together and shape into a ring.
Seal the ends with water.
Place the ring on a greased baking sheet and put a greased dariole mould in the centre.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes or until doubled in size.
Remove from the bag.
Beat together the ingredients for the glaze and brush over the risen dough.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 40-45 minutes until golden brown.
Turn onto a wire rack to cool.
Blend the icing sugar with enough hot water to give a smooth spreading consistency.
Spoon the icing over the tea ring.
Decorate with crystallized orange pieces.
Place a candle in the dariole mould and surround with holly.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4195 Calories from Fat 659

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 34.7 g173.6%

Trans Fat 0 g

Cholesterol 345.4 mg115.1%

Sodium 2204.7 mg91.9%

Total Carbohydrates 821 g273.6%

Dietary Fiber 18.2 g72.7%

Sugars 384 g

Protein 65 g129.6%

Vitamin A 35.8% Vitamin C 0.18%

Calcium 35% Iron 131.9%

*Based on a 2000 Calorie diet


Christmas Candle Ring Recipe