Poppy's Easter Fruit Garland
- 500g pack white bread mix
- 80g sultanas
- 80g currants
- 60g glace cherries (chopped)
- 40g poppy seeds
- 50g Tate & Lyle Dark Muscovado Sugar
- 1 tsp ground mixed spice
- 15g butter, melted
- FOR THE TOPPING
- 50g Tate & Lyle Golden Caster Sugar
- 100g Tate & Lyle Icing Sugar
- Small Easter eggs, to decorate (optional)
HOW TO MAKE THIS RECIPE
- Make up the bread mix according to pack instructions. Knead the dough on a lightly floured surface for 5 minutes. Place in a large lightly-oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size.
- Knead the dough lightly for 1 minute, then roll out into a rectangle measuring approximately 50x30cm.
- Mix together the filling ingredients and spread over the dough, leaving a 2cm border around one long edge. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll into a circle, sealing the ends together.
- Lift the ring onto a large greased baking sheet, then cut 16 even slices, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Leave in a warm place for 30-40 minutes to rise.
- Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.
- To glaze, dissolve the Tate & Lyle Golden Caster Sugar in 4 tbsp boiling water and simmer for 2 minutes. Brush over the garland and leave until cold. Mix the Tate & Lyle Icing Sugar with a little cold water to make a thin glace icing and drizzle over the top. Serve, decorated with small Easter eggs (if using).
To make spiced Chelsea buns, in Point 4, cut through each slice completely and arrange in lightly greased baking tins, cut side up, leaving to rise as before.