As I have mentioned many times before I am not a bonified bread maker - I use my machine to make the dough then shape and bake myself. I have over time come to work out what does and doesn't work, happily almost everything has been a success. One of the successes is this recipe for a tea ring. I found this recipe in my original bread machine instruction/recipe book and have used it over and over. I love the look of it, very impressive all in one ring on a plate, and while it's a little fiddly, it is so impressive it is worth the effort. I will often do a double batch of this dough and make some snail type buns as well, with either the same or a different filling, depends how I feel. My daughter loves it when I make them chelsea bun style, with raisins and pink icing.
What I love about the bread machine is how you can switch it on and forget it. A dough cycle takes about 1 1/2 hours so I just plan ahead. Then it is just a case of shaping, rising again if needed, then baking.
You can vary this recipe by what you put in the filling or what kind of icing you drizzle on top, I don't think I have ever made two quite the same. You can also alter which spice you put in the dough, I have tried mixed spice, cardomom and ginger, but tend to go back to the old faithful cinnamon.
I used tinned sliced apple for this one, it is not as flavoursome I know but is still good enough. The convenience of having it ready in the pantry is one of the reasons I make this quite often, as it then becomes a real store cupboard recipe. If you wanted to make this recipe by hand I would follow basic breadmaking steps of combining the yeast sugar and milk til frothed up, then adding in dry and wet ingredients and kneading until elastic. Cover and leave to rise until double in size. Then proceed as per this recipe.
This recipe makes enough for one tea ring and about 10-12 snail rolls.
Apple and Maple Tea Ring
4-5 c flour
4 tsp active yeast
1/4 c sugar
100 g soft butter
2 eggs lightly beaten
1 2/3 c warm milk
2 tsp cinnamon
1/2 tsp salt
extra beaten egg and milk for glaze
200g cream cheese
4 tbsp brown sugar
1 c raisins
2c sliced apple (I used tinned)
2 c icing sugar
3 tbsp maple syrup
For the tea ring,Preheat oven to 190C. To make the dough, combine all the ingredients in the bread maker and set to dough cycle. When ready halve dough and roll out on floured surface into two flat rectangles. Combine the cream cheese and brown sugar to make a spreadable 'paste' and spread this over the rectangles. Scatter with apples and raisins. Roll into a 'sausage'. For the tea ring, transfer to a baking paper lined tray and shape into a ring, joining the ends together by tucking them into each other. With scissors, snip half way into ring at approx 5cm intervals. Brush with egg wash and bake for 30 -40 mins. Remove from oven and cool before drizzling with Maple icing.To make snail rolls, cut sausage into approx 3cm sized pieces and lay filling side up on baking paper lined tray. Bake for 20-25 mins. Remove from oven and cool before icing.To make icing: Melt butter with maple syup, beat in icing sugar to form a reasonably runny icing. Drizzle over cooled bread.