Swedish Tea Ring

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

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.