This rich Easter Crown is easy to make and best eaten warm, straight from the oven with a good coffee. If you have children who dye eggs for Easter, push three to four into the dough just before cooking to create a colourful crown effec - make sure the dye is non-toxic and the eggs are raw. You can also make sticky buns from the same dough. Simply slice, pack into a tin and cover with a honey glaze before cooking.
Mix yeast 1 tsp of sugar together. Sprinkle over warm water and leave for 15 minutes until frothy.
To make filling, mix all ingredients in a bowl and set aside until ready to use.
Melt butter and add to milk, then allow to cool. Whisk in egg.
In a large bowl combine flour, salt and sugar. Make a well in the middle and add yeast and milk mixtures. Mix with a fork and then your hand, slowly drawing in flour until you have a firm dough. Place in a warm place covered for 1 hour until doubled in size.
Roll out dough to a 23cm x 40cm rectangle. Spread filling over evenly leaving a 2cm border around edge. Roll with rolling pin lightly to press filling. Roll rectangle in a cylinder along the long side, sealing edges with a little water.
Curve the roll into a circle and seal ends together.
Using a sharp knife cut almost through dough creating 12 scrolls. Twist the scrolls to lie them flat. Cover and return to a warm area for 1 hour until well risen.
Preheat oven to 200C.
Place in hot oven for 25 minutes.
To make icing, add enough hot water to icing sugar to dissolve it. Use a brush to cover scrolls with icing. This is best done when they are hot, straight from oven.
