Cinnamon, Cherry & Raisin Ring

When Gav asked for Chelsea buns the other day I thought I’d make something along those lines but slightly different.

This is an altered recipe from Jennie Shapters book Bread Machine. I have used the book loads over the years. It does just flop open on the ciabatta page which is a huge favourite in my house.

I love my bread machine. It gets used absolutely all the time, it’s most often used for dough and takes the kneading task literally out my hands!

I’m sure if you don’t have a bread maker this would work just as well mixed by hand (just remember to let it rise in an oiled bowl for about an hour before shaping)

Cinnamon, Cherry & Raisin Ring

Ingredients

6 tbsp milk

1 egg

225g strong white bread flour

½ tsp salt

2 tbsp caster sugar

25g butter

1 tsp fast action dried yeast

Filling

50g cherries chopped

15g butter

50g soft light brown sugar

2 tsp cinnamon

50g raisins

milk for brushing

Decoration

3 tbsp icing sugar

1 tsp cinnamon

Few cherries

Place all the first list of ingredients into the bread maker in the order that your instructions advise. My Morphy Richards just doesn’t care so I throw it all in avoiding direct contact with the yeast & salt. I also separate wet & dry ingredients when using the timer settings.

Set to the dough setting.

Oil a baking sheet.

When the dough has finished remove from the pan on to a lightly floured surface and gently knock it back.

Roll out to a rectangle shape measuring about 30 x 45 cm. I found the dough really stiff to roll out, but guess it’s all good for keeping the bingo wings at bay!

Now for the filling. Melt the butter then brush it over the dough. Sprinkle on the sugar, cinnamon & fruit.

Then starting from one of the longest sides roll up (like you would a swiss roll) Place on the baking sheet then brush the ends with a little milk and join together.

Use a pair of scissors to snip just over halfway through the dough about every 4cm apart. Then twist the sections slightly sideways.

Cover with oiled clingfilm and leave to rise at room temperature or slightly warmer, for about 45 minutes or until well risen and ‘puffy’.

Place in a 200 C (180 C fan) preheated oven for 20-25 minutes until golden brown. Turn out on to a cooling rack.

Mix the icing sugar & cinnamon with a little water until smooth and a drizzling consistancy. While the ring is still warm drizzle over the icing and add the cherries. Enjoy!