Cinnamon-Cardamom Tea Ring Recipe

Ingredients

• 500 g strong white bread flour
• 7 g instant yeast
• 60 g caster sugar
• 1 teaspoon ground cardamom
• 1 teaspoon fine salt
• 250 ml whole milk, lukewarm
• 1 large egg
• 75 g unsalted butter, softened
• 60 g unsalted butter, softened, for the filling
• 80 g light brown sugar
• 2 teaspoons ground cinnamon
• 100 g raisins
• 80 g icing sugar
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Method

1. 1

   Mix the flour, yeast, caster sugar, cardamom, and salt in a large bowl. Add the warm milk and egg, then mix until no dry flour remains.

2. 2

   Knead for 5 minutes, work in the 75 g softened butter a little at a time, and continue kneading for 7 to 9 minutes until the dough is smooth and elastic.

3. 3

   Place the dough in a lightly greased bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.

4. 4

   Mix the filling butter, brown sugar, and cinnamon. Roll the dough into a 35 by 45 cm rectangle, spread on the filling, and scatter over the raisins.

5. 5

   Roll up tightly from a long edge. Transfer the log to a baking-paper-lined sheet, form it into a ring, and pinch the ends together firmly.

6. 6

   Cut through most of the ring at 3 cm intervals, leaving the inner edge connected. Turn each section slightly outward to expose the spiral. Cover and proof for 35 to 45 minutes.

7. 7

   Heat the oven to 190 C, or 170 C fan. Bake for 26 to 28 minutes until deep golden and the center reaches 90 C. Cool on the sheet for 15 minutes.

8. 8

   Stir the icing sugar, milk, and vanilla into a thick glaze, then drizzle it over the warm ring before serving.