Rich Easter crown. Photo / Babiche Martens.
Rich Easter Crown
Makes 12
• 1 Tbsp active yeast
• 1 tsp sugar
• 60ml warm water
• 125ml milk
• 60g butter
• 1 egg
• 375g flour
• ½ tsp salt
• 50g sugar
Filling
• 60g currant
• 60g sultanas
• 2 Tbsp glace ginger, chopped
• 2 Tbsp mixed peel
• Zest of ½ lemon
• 45g brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
Icing
• ½ cup icing sugar
• A little hot water
1. Mix yeast and teaspoon of sugar together. Sprinkle over warm water and leave for 15 minutes until frothy.
2. To make filling mix all ingredients in a bowl and set aside until ready to use.
3. Melt butter and add to milk, then allow to cool. Whisk in egg.
4. 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.
5. 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.
6. Curve the roll into a circle and seal ends together.
7. 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.
8. Preheat oven to 200C. Place in hot oven for 25 minutes.
9. 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.
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