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Baking and Desserts

Honey Twist

Ingredients serves 8
Suggested Honey:HUNGARIAN ACACIA

• 450g (1lb) strong plain white flour
• 7g sachet fast action dried yeast
• 50g (2oz) caster sugar
• 50g (2oz) butter, melted
• 1 egg
• 200ml (7fl oz) tepid milk
• 50g (2oz) Rowse set honey
• 75g (3oz) ground almonds
• 125g (4oz) ground hazelnuts
• 5ml (1 tsp) grated nutmeg
• 30ml (2 tbsp) orange juice
• 125g (4oz) sultanas
• 75g (3oz) candied citron peel, sliced
• beaten egg, to glaze
• 45ml (3 tbsp) flaked almonds
• 30ml (2 tbsp) Rowse set honey, melted

Method

1

Place the flour, yeast and sugar in a large bowl, add the butter, egg and milk and mix to a soft dough. Turn out onto a floured surface and knead well for about 5 minutes, until smooth and elastic. Place in an oiled bowl, cover and leave to rise in a warm place until doubled in size, about 1¼ hours.

2

Mix the honey, ground nuts, nutmeg and orange juice together. Turn the dough out onto a floured surface and knead gently. Roll out into a rectangle 55 x 40cm (22 x 16 inches). Spread the nut mixture over the dough leaving a narrow border along each long edge. Sprinkle over the sultanas and half the peel. Cut in half lengthwise and roll each up each piece of dough towards the border.

3

Place the two rolls next to each other and twist together. Loop into a lightly oiled 22cm (8½ inch) spring-form ring cake tin, sealing the ends with water. Cover and leave to rise in a warm place for about 30-45 minutes. Preheat the oven to 190°C/375°F/Gas 5.

4

Brush top with beaten egg and sprinkle with almonds and remaining peel. Bake for 15 minutes, then reduce oven to 180°C/350°F/Gas 4 and bake for 15-20 minutes, until golden. Transfer to a wire rack, brush with melted honey and leave to cool.