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Autumn Crown Recipe

Autumn Crown Recipe

Ingredients: Makes one large ring loaf

For the dough:
450 g/1 lb/4 cups wholemeal (wholewheat) flour
20 ml/4 tsp baking powder
75 g/3 oz soft brown sugar

5 ml/1 tsp salt
2.5 ml/0.5 tsp ground mace
75 g/3 oz vegetable fat (shortening)
3 egg whites
300 ml/0.5 pt/1.25 cups milk
For the filling:
175 g/6 oz/1 cups wholemeal (wholewheat) cake crumbs
50 g/2 oz/0.5 cup ground hazelnuts or almonds
50 g/2 oz/0.25 cup soft brown sugar
75 g/3 oz/0.5 cup crystallized (candied) ginger, chopped
30 ml/2 tbsp rum or brandy

1 egg, lightly beaten

To glaze:
15 ml/1 tbsp honey


To make the dough, mix together the dry ingredients and rub in the fat. Blend together the egg whites and milk and combine with the mixture until you have a soft and pliable dough.

Mix together the filling ingredients, using just enough of the egg to make a spreading consistency. Roll out the dough on a lightly floured surface to a 20 x 30 cm/8 x 10 in rectangle. Spread the filling over all but the top 2.5 cm/1 in along the long edge. Roll up from the opposite edge, like a Swiss (jelly) roll, and moisten the plain strip of dough to seal. Moisten each end and shape the roll into a circle, sealing the ends together. With sharp scissors, make little cuts around the top for decoration. Place on a greased baking (cookie) sheet and brush with the remaining egg. Leave to rest for 15 minutes.

Bake in a preheated oven at 230C/ 450F/gas mark 8 for 25 minutes until golden brown. Brush with honey and leave to cool.

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