There is something special about growing up in a family that honours tradition. I can say that because I am lucky enough to have a mother, that no matter what takes time out of her busy life for the little moments that I will cherish forever. Be it baking on Easter or decorating our Christmas tree.
I grew up at her knee learning how to bake and be the woman that I am today. She is my best friend and my rock. I am sure that there will be many posts up on my blog where I speak of her. She is a taste connoisseur in my eyes and a master of flavours. She is possibly the birthplace of The Truffle Journal and all things food in my life, unless I go further back to my grandmother.
But back to tradition. Its something I value and something I hope to share. That magical moment in the kitchen baking Easter rings or setting up osterzweig (a German tradition) is something that will stay with me forever. I hope that by trying this Easter ring and sharing it around a table with loved ones will inspire you to do it every year and to bake it with your children, nieces or grandchildren. It has all the essentials to qualify as a glorified hot cross bun meets cinnamon bun, that is a game changer for Easter!
• 500g flour, sifted
• 5ml salt
• 55g sugar
• 10ml ground mixed spice
• 10ml ground nutmeg
• 5ml ground cinnamon
• 10g instant dry yeast
• 60g butter
• 150ml milk
• 1 egg, beaten
• 125ml lukewarm water
• 150g cake fruit mix
• 80g butter
• 60g castor sugar
• 30ml cinnamon
• 180g cake fruit mix
• 1 egg
• 12.5ml milk
- 85g icing sugar, sifted
- 15ml water or brandy depending on what you like
- 5ml vanilla essence
In a mixing bowl combine the first six ingredients. Once combined sprinkle dry yeast over.
In a small saucepan, melt the butter in the milk. Once melted set aside to cool.
Add the dry ingredients together including the fruit with the egg, milk and butter mixture and enough lukewarm water until it forms a soft pliable dough. You can do this part in a mixer if you wish using a dough hook. Knead for 10 minutes until dough is smooth and elastic. It shouldn't be too sticky. If it is, add a little flour until the dough is balanced.
Lightly flour your counter and place the dough on the surface, covering it with a greased glass mixing bowl.
Allow to rest in a warm environment for 20 minutes. (I leave my oven on to warm my kitchen or put the dough in the sun.)
Once dough has rested you will roll out into a roughly 35cm by 25cm rectangle. Don’t forget to flour your surface when rolling so that it doesn't stick to the counter.
In a bowl, cream butter and sugar together. Once this has creamed spread it all over the rectangle like you are buttering toast!
Sprinkle the cinnamon over the butter and then top the rectangle with the fruit mix.
Next you're going to roll up your rectangle like a Swiss roll. Starting at the long side tightly roll up the whole rectangle.
Place it on a lightly greased baking tray, shaping it into a ring. Score the ring into 5cm slices. Keeping slices joined near the inner circle.
Cover with greased cling wrap and leave in a warm place for a further 10 minutes or until your ring has doubled in size.
In a small jug mix your egg and milk. Brush over the ring after it has risen.
Bake at 200°c, 20-25 minutes. Your ring should be golden brown. If you tap on it and its sounds hollow, it's ready!
Allow to cool
Mix your icing sugar with the water and vanilla, make sure you do not have any lumps.
Drizzle it over your ring-when it comes to this part I always say, don't be shy!
You can decorate your ring with cherries if you wish!