( MAKES 12 )
A flavoursome combo of the distinctive almond piquancy of Simnel cake and the aromatic mixed spice of hot cross buns.
|2¼ tsp||Active dried yeast|
|2 tsp||Almond essence|
|3¼ cups||High grade flour|
|¼ cup||Caster sugar|
|1||Lemon, finely grated rind|
|50 g||Butter, at room temperature|
|¾ cup||Lightly packed brown sugar|
|2 tsp||Mixed spice|
- Heat the milk until just warm – not hot. Sprinkle in the yeast. Stir then leave until frothy and the yeast has dissolved.
- Lightly beat the egg and almond essence together. Add to the milk mixture.
- Mix the dry ingredients in a large bowl. Stir in the liquid ingredients using a fork. Turn onto a lightly floured board and knead until the dough is smooth and elastic. Place in an oiled bowl and cover with film. Stand until doubled in size.
- Line a 30cm x 25cm baking pan with baking paper. Punch the dough down then roll or pat out to a 30cm x 25cm rectangle.
- Combine the filling ingredients. Brush over the dough. Roll up tightly from a long side. Cut into 3cm rounds. Place the coils cut-side up in the lined pan leaving about 5mm between each. Cover with oiled film and let rise until doubled in size.
- Meanwhile, preheat the oven to 190°C.
- Bake the coils for 20-25 minutes or until cooked. Brush with the sieved marmalade. When cool, combine the icing sugar with enough water to be able to drizzle over the top. Sprinkle with the nuts.
- Best served warm with or without table spread. Can be warmed briefly in the microwave.
See more of Jan's Easter recipes