Bakewell Tea Ring

Inspired by the signature Chelsea bun bake on the Great British Bake Off last week, this is a tea ring made of an almond dough filled with amaretto soaked glace cherries and raisins. It may look complex to shape but it is in fact quite simple, and allows for a great opportunity to share and enjoy 'pulling off a bun'! However, it is also a versatile recipe that can be made into individual Chelsea buns by cutting the whole way through and placing side by side in a tin, or can be made into a single loaf and baked for a slightly longer time.

Recipe - Makes 1 

For the dough:

• 250g strong white bread flour
• 5g fast action dried yeast
• 4g salt
• 15g caster sugar
• 15g butter, softened
• 1 egg, beaten
• 75ml warm milk
• 65ml water
• 1 tsp almond extract

For the filling:

• 75g glace cherries
• 50g raisins
• 25ml amaretto
• 10g caster sugar

For the glaze and decoration:

• 10g apricot jam, warmed
• 50g icing sugar
• 1-2 tsp water
• Glace cherries, to decorate
• Flaked almonds, to decorate

Firstly chop the cherries into small pieces (about the size of the raisins). Place in a sieve and rinse with water, drain and dry with a paper towel. Tip into a bowl with the raisins and add the amaretto. Cover and set aside to soak.

Make the dough by putting the flour into a large mixing bowl and tip the yeast to one side and salt and sugar to the other. Add the butter to the centre followed by the egg and almond extract. Pour in the milk then enough water to form a soft and slightly sticky dough. Top out onto a work surface and knead for 5-10 minutes until smooth. Place the dough into a bowl, cover with clingfilm, and leave to rise for about 1 hour in a warm place, or until doubled.

Tip the dough onto a lightly floured work surface and roll out to a rectangle about 30cm x 40cm or 5mm thick. Sprinkle sugar over the top then the dried fruit. Roll up the dough tightly using the long edge and roll over the seal a couple of times to secure. Cut the ends with a sharp knife and dampen with water. Press the two cut ends together, bringing the dough into a ring. Lift onto a baking tray lined with baking paper. Using a sharp lightly floured knife, cut the dough at 3-4cm intervals two thirds of the way towards the centre. Lift each bun backwards to stretch out a little. Place the tray inside a large plastic bag and leave to rise for 45 minutes or until a finger pressed in the dough springs back gently. Bake at 180C for 25-30 minutes. Remove from the oven and brush the warmed jam over the dough. Transfer to a wire rack and leave to cool.

Mix the icing sugar and enough water to make a pourable but not runny icing. Transfer to a piping bag fitted with an icing nozzle and pipe two lines over the buns. Top with chopped glace cherries and flaked almonds to decorate. Leave to set then serve.