This Swedish Coffee Ring is ideal to serve at a morning coffee catch up with girlfriends.
- half the quantity of basic bun dough (basic bun dough posted below)
- 1 tablespoon soft butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup raisins
- White Icing
- 1 cup icing sugar, sifted
- 1 tablespoon hot milk
Roll out dough to a rectangle 37cm x 23cm approx. (15in x 9in). Spread with butter and sprinkle with brown sugar, cinnamon and raisins.
Roll up tightly.
Place on a creased baking sheet, form into a ring and press ends together to seal.
Make cuts two-thirds of the way through the coffee ring at 2.5cm (1 in) intervals.
Turn each slice on its side, cover with a cloth and allow to rise and double in bulk – approx 30 minutes.
Bake in a moderately hot over (375F – 190C). for 25 to 30 minutes. Cool on a wire cake rack. Frost with white icing.
Sift the icing sugar into a bowl and gradually stir in the hot milk until it resembles a thick cream which may be drizzled over the coffee ring.
Basic Bun Dough
- 4 cups plan flour
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 60g (2oz) butter
- 30g (1oz) compressed yeast
- 1/2 cup castor sugar
- 1/2 cup lukewarm water ) mixed together
- 1/2 cup lukewarm milk )
- 1 egg, lightly beaten
Sift the flour with the spices and salt into a bow. Rub in the softened butter. Cream the yeast with the sugar. Add a little warm water to the creamed yeast to dissolve completely.
Add the milk and remaining water to the yeast and add with the beaten egg to the well in the flour mixing to form a soft batter. Place on a lightly floured board and knead until smooth and elastic. Shape into a ball, place into a clean, creased bowl, cover and allow to rise in a warm place until it has doubled in size – about 1.1/4 to 1.1/2 hours