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Christmas morning crown
Christmas morning crown
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Prepare fruit scroll ahead for easy Christmas morning baking.
Ingredients:
  • 225g plain flour
  • 7g sachet dried instant yeast
  • 125g unsalted butter, chopped, plus extra to grease
  • 125ml milk
  • 1 egg, beaten
  • 50g brown sugar
  • 40.00 ml chopped hazelnuts
  • 2.50 gm mixed spice
  • 55g mixed peel
  • 55g sultana
  • 50g glace cherry
  • 110g icing sugar
  • 1-42.00 gm lemon juice
Instructions:
  • Prepare the baking tray by greasing it and dusting it with flour. In a large bowl, sift the flour, then mix in yeast and 1/2 teaspoon of salt. Add 40g of butter and rub it in until the mixture resembles coarse crumbs. Combine the mixture with milk and egg to form a dough. Place the dough in a greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour until it doubles in size.
  • Beat the remaining butter and sugar together until well combined using a wooden spoon. Mix in the nuts, spice, peel, sultanas, and cherries until evenly incorporated.
  • Deflate dough by punching it down, knead briefly, then roll out on a floured surface into a 30cm x 23cm rectangle. Spread fruit mixture over leaving a 2cm border on the long sides. Roll tightly from one long side, cut into 9 equal pieces. Arrange slices, cut-side up, on a floured tray in a circle, touching each other. Cover with a towel and let rise in a warm place for 1 hour. (Alternatively, after rising, cover and refrigerate overnight and return to room temp before baking.)
  • Preheat the oven to 180°C. Bake the crown until golden, about 20 minutes. Allow it to cool slightly. Combine icing sugar with lemon juice to create a soft icing, then drizzle it over the crown. Serve the crown warm or at room temperature.

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