Easter tea ring

Method

1. To make the bun dough, rub in the butter and then add the whisked eggs. Add the yeast mixture and enough additional water to make a fairly soft dough. Cover and leave to rest for 10 minutes.

2. Turn out onto a floured board. Knead well, about 5–10 minutes, until the dough becomes firm and springy. It should bounce back when pressed with a finger.

3. Put into a deep Pyrex bowl, cover with clingfilm and leave to rise until it doubles in size.

4. Punch down to knock out the air and redistribute the yeast back in contact with the dough. Knead well for 2–3 minutes. Leave to rest for a further 5 minutes, then use and shape as desired.

5. To make the cake (instead of cutting the buns) curl the dough around into a ring.

6. Pinch the ends tightly together. Lift carefully onto a lined baking tray.

7. Cut two-thirds of the way through the ring at 2.5cm intervals with a scissors or knife.

8. Twist each cut slightly to expose more filling. Cover with a tea-towel and leave to prove for 15–20 minutes.

9. Preheat the oven to 200°C. Then bake until golden brown, for about 25 minutes. Transfer to a wire rack.

10. Meanwhile, make the glacé icing: mix the icing sugar with enough boiling water (about 2 tablespoons) to make a thickish icing and spread over the top of the Easter ring while it is still warm.

11. Decorate with the nuts, cherries and diamonds of angelica. Serve while still warm.