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Yes, more Norwegian baking from the Hairy Bikers and that means MORE cardamom.
The one I made was actually half the recipe in the book. So bear that in mind when looking at the photos. What you see is half what is listed.
You will need:
175 ml milk
65g butter, softened
50g granulated sugar
1 sachet fast action yeast
375 - 400g plain flour
1/2 tsp fine sea salt
2 tsp ground cardamom
1 egg, lightly beaten
100g butter, softened
100g granulated sugar
2 tsp ground cinnamon
100g mixed peel
50g ground almonds
50g flaked almonds
50g glace cherries, cut into quarters
beaten egg to glaze
100g icing sugar
5 tbsp milk
4 glace cherries, quartered
5 - 10g flaked almonds
The first things you need to do is grind your cardamom if you haven't bought it ready ground.
Pop the seeds out of the pods and grind them in a pestle and mortar.
Then put the milk, butter (which needs to be really soft already, you want it to melt quickly) and sugar in a small saucepan over a very low heat for a few seconds until just warm. Remove from the heat and stir until the sugar dissolves. Don't allow the milk to overheat or the yeast won't work. If it feels too hot, let it cool a bit before moving onto the next step.
Sprinkle the yeast over the milk mixture and stir, then leave for 10 minutes, until a light foam forms on the surface.
Combine the flour, salt and cardamom in the bowl of your stand mixer (or other large bowl) until evenly mixed.
Stir the beaten egg into the milk mixture.
Make a well in the centre of the dry ingredients and with the dough hook in the machine and the machine running slowly, slowly pour the milk mixture into the dry.
Eventually this will come together to form a soft, spongy dough, although you may need up to 25g more flour, depending on a number of factors.
Turn the stand mixer up to medium and knead the dough for 5 minutes. Or knead by hand if you don't have a stand mixer. Shape the dough into a ball and place in a lightly oiled bowl.
Cover with oiled cling film, and leave to rise in a warm place for 1-1 1/4 hours (I left it for over 1 1/2 hours because it was a cool day) or until the dough has doubled in size.
I forgot to take photos of making the filling, sorry.
To make the filling, cream the butter, sugar and cinnamon together until light and fluffy. Stir in the candied peel, ground almonds, flaked almonds and cherries. I forgot the flaked almonds and it came out just fine.
Return the dough to a floured work surface and knock it back with your knuckles before kneading for another minute. Using a rolling pin, roll the dough out into a neat 25cm x 45cm rectangle.
Some yeast based doughs are difficult to roll out. If you find it resisting the roll, get part way then walk away and leave it for 5 or so minutes, before coming back and trying again, it often helps.
Spread the filling mixture evenly over the dough with a spatula or palette knife, leaving a 5mm border around the sides. I found it did not spread easily, and so didn't get close to the 5mm, my border ended up at least double that.
Roll the dough up firmly from one of the short ends - like a swiss roll.
Place the roll, with the joined side down onto a large baking sheet covered in parchment or silicone sheet.
Brush one end of the dough with beaten egg then bring both ends together to form a ring.
Using kitchen scissors or a sharp knife, snip through the dough about 12 times, cutting halfway through to the centre. The cuts should be evenly spaced. Tease open each cut slightly to reveal the filling.
Cover the ring loosely with oiled cling film and leave to rise for another 40 minutes or until it has doubled in size once more.
Preheat the oven to 190c / 170c fan / gas 5 / 380f
Brush the tea ring all over with beaten egg to glaze. Bake for about 25 minutes or until well risen and deep golden brown, then remove from the oven and cool on the baking tray.
It doesn't look too pretty does it? Don't worry, we're going to fix that.
To make the icing, sift the icing sugar into a large bowl and stir in enough milk to give a smooth, pourable icing. Don't allow it to become too thin as the icing needs to sit on the tea ring without sliding off.
Transfer the tea ring to a serving plate or cake stand. Drizzle with the icing, slowly, allowing it to dribble down the sides. Leave for 5 minutes, then decorate with the quartered cherries (I used halves) and flaked almonds. Allow the icing to set before serving.
You can check out the sites I link up to over in my sidebar. Before you go, why not check out my recipes index page, where you will find more recipes from the Hairy Bikers Bakeation or my craft projects index page, I am sure you will find something there to interest you.
The one I made was actually half the recipe in the book. So bear that in mind when looking at the photos. What you see is half what is listed.
You will need:
175 ml milk
65g butter, softened
50g granulated sugar
1 sachet fast action yeast
375 - 400g plain flour
1/2 tsp fine sea salt
2 tsp ground cardamom
1 egg, lightly beaten
100g butter, softened
100g granulated sugar
2 tsp ground cinnamon
100g mixed peel
50g ground almonds
50g flaked almonds
50g glace cherries, cut into quarters
beaten egg to glaze
100g icing sugar
5 tbsp milk
4 glace cherries, quartered
5 - 10g flaked almonds
The first things you need to do is grind your cardamom if you haven't bought it ready ground.
Pop the seeds out of the pods and grind them in a pestle and mortar.
Then put the milk, butter (which needs to be really soft already, you want it to melt quickly) and sugar in a small saucepan over a very low heat for a few seconds until just warm. Remove from the heat and stir until the sugar dissolves. Don't allow the milk to overheat or the yeast won't work. If it feels too hot, let it cool a bit before moving onto the next step.
Sprinkle the yeast over the milk mixture and stir, then leave for 10 minutes, until a light foam forms on the surface.
Combine the flour, salt and cardamom in the bowl of your stand mixer (or other large bowl) until evenly mixed.
Stir the beaten egg into the milk mixture.
Make a well in the centre of the dry ingredients and with the dough hook in the machine and the machine running slowly, slowly pour the milk mixture into the dry.
Eventually this will come together to form a soft, spongy dough, although you may need up to 25g more flour, depending on a number of factors.
Turn the stand mixer up to medium and knead the dough for 5 minutes. Or knead by hand if you don't have a stand mixer. Shape the dough into a ball and place in a lightly oiled bowl.
Cover with oiled cling film, and leave to rise in a warm place for 1-1 1/4 hours (I left it for over 1 1/2 hours because it was a cool day) or until the dough has doubled in size.
I forgot to take photos of making the filling, sorry.
To make the filling, cream the butter, sugar and cinnamon together until light and fluffy. Stir in the candied peel, ground almonds, flaked almonds and cherries. I forgot the flaked almonds and it came out just fine.
Return the dough to a floured work surface and knock it back with your knuckles before kneading for another minute. Using a rolling pin, roll the dough out into a neat 25cm x 45cm rectangle.
Some yeast based doughs are difficult to roll out. If you find it resisting the roll, get part way then walk away and leave it for 5 or so minutes, before coming back and trying again, it often helps.
Spread the filling mixture evenly over the dough with a spatula or palette knife, leaving a 5mm border around the sides. I found it did not spread easily, and so didn't get close to the 5mm, my border ended up at least double that.
Roll the dough up firmly from one of the short ends - like a swiss roll.
Place the roll, with the joined side down onto a large baking sheet covered in parchment or silicone sheet.
Brush one end of the dough with beaten egg then bring both ends together to form a ring.
Using kitchen scissors or a sharp knife, snip through the dough about 12 times, cutting halfway through to the centre. The cuts should be evenly spaced. Tease open each cut slightly to reveal the filling.
Cover the ring loosely with oiled cling film and leave to rise for another 40 minutes or until it has doubled in size once more.
Preheat the oven to 190c / 170c fan / gas 5 / 380f
Brush the tea ring all over with beaten egg to glaze. Bake for about 25 minutes or until well risen and deep golden brown, then remove from the oven and cool on the baking tray.
It doesn't look too pretty does it? Don't worry, we're going to fix that.
To make the icing, sift the icing sugar into a large bowl and stir in enough milk to give a smooth, pourable icing. Don't allow it to become too thin as the icing needs to sit on the tea ring without sliding off.
Transfer the tea ring to a serving plate or cake stand. Drizzle with the icing, slowly, allowing it to dribble down the sides. Leave for 5 minutes, then decorate with the quartered cherries (I used halves) and flaked almonds. Allow the icing to set before serving.
You can check out the sites I link up to over in my sidebar. Before you go, why not check out my recipes index page, where you will find more recipes from the Hairy Bikers Bakeation or my craft projects index page, I am sure you will find something there to interest you.
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