Spiced Almond Ring
|Yeast||1⁄2 Ounce (15 Gram)|
|Milk||4 Fluid Ounce (125 Milliliter)|
|Flour||8 Ounce (225 Gram)|
|Butter||1⁄2 Ounce, melted (15 Gram)|
|Egg||1 , beaten|
|Brown sugar||2 Ounce (50 Gram)|
|Ground allspice||1 1⁄2 Teaspoon|
|Chopped almonds||2 Ounce (50 Gram)|
|Icing sugar||2 Ounce, sifted (50 Gram)|
|Tepid water||1 1⁄2 Teaspoon|
Mix the sugar, yeast and 30 ml./2 tablespoons of the tepid milk to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and salt into a warmed bowl.
Add the yeast mixture, butter, remaining milk and egg and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Roll it out to a rectangle about 30 cm./ 1 fl.x 23 cm./ 9 in.
Brush the butter over the dough, then sprinkle over the sugar, spice and almonds.
Roll up like a Swiss roll, sealing the edge.
Put the roll on a well-greased baking sheet, then bring round the ends to form a ring.
Carefully cut into the ring at about 4 cm./ 1 1/2 in.intervals to within 1.25 cm./ 1/2 in.of the centre.
Separate the slices from one another by turning each piece sideways very gently Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 35 minutes.
Cool on a wire rack.
Meanwhile, mix the icing sugar and water together.
Carefully spread over the top and sides of the ring and decorate with glace cherries and almonds.