Prep Time: 0 mins
Cooking Time: 20 mins
Serves: 8
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Ingredients
For the dough
- 250g strong white flour
- 1/2 tsp salt
- 25g caster sugar
- 11/2 tsp fast action dried yeast
- 25g hard margarine
- 1 egg
- 100ml warm milk
For the filling
- 75g ground almonds (or flaked almonds ground in the small bowl with its chopping blade)
- 75g caster sugar
- 1-2 tbsps warm water
For the topping
- 75g icing sugar
- approximately 3 tbsps warm water
- a handful of toasted flaked almonds
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Method
- Using the small bowl fitted with its chopping blade, mix the filling ingredients together and set aside.
- In the large bowl fitted with the dough blade mix together the flour, salt, yeast, margarine, egg and sugar.
- Process well, slowly adding the milk through the feeder tube until the mixture forms a sticky dough.
- Roll the dough out onto baking parchment into a rectangle (approximately 27x23cm) and spread the filling mixture evenly
- across the dough.
- Using the baking parchment to help, roll the dough into a tight cylinder like a Swiss roll, moving the parchment away from you as you roll.
- Place the cylinder on an oiled baking tray. Join the ends together, shaping the dough to form a ring.
- With a sharp knife, lightly cut the surface of the ring every 2cm.
- Do not slice all the way through.
- Cover with a cloth and allow to rise in a warm draught free place
- for approximately 1-2 hours or until doubled in size.
- Bake in a preheated oven 200ºC/Gas Mark 6 for 15-20 minutes.
- Leave to cool.
- Mix together the icing sugar and water to make the topping and lightly drizzle over the top of the ring.
Garnish with whole almonds and serve.
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