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Almond and Apricot Ring

  • BAKE: 30
  • SERVES: 8

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wright’s Premium White Bread Mix 500g
  • Ground Almonds 100g
  • Eggs 2 medium
  • Butter (melted) 50g
  • Caster Sugar 50g
  • Milk 300ml
  • Zest of 2 Oranges
  • Dried Apricots (chopped) 250g
  • Marzipan 250g
  • Egg (beaten) 1 medium
  • Flaked Almonds 2 tablespoon
  • Icing sugar 1 teaspoon

ADD TO BASKET

METHOD

Method (Makes 1 ring- 12 portions)

Place bread mix, melted butter, eggs, sugar, ground almonds, orange zest and milk into a bowl and mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with polythene and allow the dough to rest for 5 minutes.

Add the apricots and mix well using dusting flour if required.

Roll the dough out into an oblong about 30 x 20cm (12 x 8 inches).

Roll the marzipan into a sausage shape about 28cm (11 inches) long and lay it down the centre of the dough.

Roll the dough round the marzipan so that the joint is slightly overlapping and press down.

Take a small slice off each end of the roll, then cut the roll into 12 even slices.

On a greased baking tray lay the slice with each one overlapping slightly to form a 30cm ring (12 inches).

Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.

Brush carefully with the beaten egg.

Sprinkle with the flaked almonds and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.

Cool on the baking sheet.

Dust with icing sugar.

“I tried the Cinnabun's recipe at the weekend and they were fantastic. I sent some to friends and they loved them too This weekend I’m trying the Belgian Bun recipe, I hope its just good. ”

Ann Doyle

Deb's Tips

As you know these mixes are a great base for your own ideas - we love the almond & apricot but how about hazelnut and cranberry or walnuts with raisins.

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