From the Anchor Yeast Kitchen
Easter Ring
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Easter Ring
easy
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By
Anchor Yeast Kitchen
Make Easter extra special with this festive Easter Ring recipe, filled with mixed fruit, topped with cherries and served with Easter eggs.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
75
ml
Sugar
( 5 tbsp )
10
ml
Mixed spice
( 2 tsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Warm milk
( ½ cup )
125
ml
Cold water
( ½ cup )
1
Large egg, beaten
Soft margarine, to spread
45
ml
Cinnamon sugar, to sprinkle
( 3 tbsp )
75
g
Dried fruit cake mix
( 125 ml )
Topping
10
Green cherries, chopped
10
Red cherries, chopped
Sugar water glaze to brush
50
g
Baking chocolate, melted
Icing sugar, to sprinkle
Method
Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix warm milk, water and beaten egg together and add enough liquid to form soft dough. Knead the dough well until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll into a rectangle, about 30 x 40 cm. Spread the surface of the dough with soft margarine and sprinkle with cinnamon sugar.
Sprinkle the dried fruit over and dot with chopped green and red cherries. Roll the dough into a roll, lengthwise.
Shape the roll into a ring, seal the ends together. Place the ring onto a greased baking tray and using a sharp knife cut slits over the top of the ring.
Cover with greased plastic and rise in a warm place, about 20 – 25 min.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Brush with sugar water glaze, cool and drizzle with melted chocolate. Dust with icing sugar.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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