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The Australian Women’s Weekly Food Magazine - - Celebrate Treats -

ARoll the dough out to a 15cm x 40cm rec­tan­gle on lightly floured bak­ing pa­per. Us­ing a pal­ette knife or a spoon, spread apri­cot fill­ing evenly over dough, leav­ing a bor­der along one long side.

BS­tart­ing from the long side without the bor­der, roll the dough up to form a long log. (Use the pa­per to help lift the edge of the dough and fold it over on it­self.)

CShape the dough into a ring by gen­tly eas­ing the roll into a cir­cle. Lift ring on pa­per to oven tray. Place an 8cm greased metal dar­i­ole mould or ramekin in the cen­tre of the ring. Cover with oiled plas­tic wrap. Stand in a warm place for 30 min­utes or un­til dough has dou­bled in size.

DUs­ing floured kitchen scis­sors, cut seven di­ag­o­nal slashes into top outer edge of dough. Brush the top of the wreath with ex­tra egg, then sprin­kle with al­monds and de­mer­ara sugar.

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