Serves 12
155 min
Chelsea Ring
Recipe GLPR6947729e2934e1
A stunning spiral bread ring studded with plump raisins soaked in rum, candied citrus peel, ground almonds, and warm spices. This beautiful yeast-based pastry is brushed with melted butter, dusted with cinnamon-sugar, and finished with a glossy apricot jam glaze. Perfect for special occasions or holiday gatherings.
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Ingredients
2 packages active dry yeast
1 cup warm milk (110 to 115 degrees), preferably whole milk
¼ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 teaspoon salt
4 cups all-purpose flour
1 cup raisins
3 tablespoons rum
½ cup plus 1 tablespoon granulated sugar
½ cup ground almonds
2 teaspoons ground cinnamon
½ cup candied lemon or orange peel, finely chopped
½ cup unsalted butter, melted
1 egg yolk
¼ cup apricot jam
Directions
In a large mixing bowl, combine the warm milk with the yeast. Stir gently and allow to sit until the yeast has completely dissolved, approximately 10 minutes.
Add the ¼ cup sugar, the cooled melted butter, and salt to the yeast mixture. Beat the mixture until it becomes smooth and fully incorporated.
Stir in 2 cups of flour until well combined. Gradually add the remaining 2 cups of flour, stirring until a soft dough forms. Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until the dough is smooth and elastic.
Warm the raisins and rum together in the microwave for 30 to 60 seconds to allow the raisins to absorb the rum flavor, then set aside to cool. In a separate medium bowl, combine the ½ cup plus 1 tablespoon sugar, ground almonds, and ground cinnamon.
Roll out the kneaded dough into a large rectangle and brush the surface generously with the ½ cup of melted butter.
Sprinkle the sugar-almond-cinnamon mixture evenly over the buttered dough. Scatter the rum-soaked raisins and candied citrus peel over the filling. Using a sharp kitchen knife or pizza cutter, slice the dough into strips approximately 2 inches wide.
Roll the first strip tightly and place it in the center of a greased round baking pan. Coil the remaining strips around the center piece to form a spiral ring, tucking any loose fruit back into the layers as needed. Cover the pan and allow the ring to rise in a warm place for approximately 1 hour. Preheat the oven to 425 degrees Fahrenheit. Brush the top of the risen ring lightly with the beaten egg yolk.
Bake the ring for 35 minutes until it is golden brown. If the top begins to brown too quickly, loosely cover with foil partway through baking.
Remove the pan from the oven.
Place the pan on a wire cooling rack to cool slightly.
Warm the apricot jam in a small saucepan over low heat or in the microwave for 30 to 45 seconds. Using a pastry brush, lightly brush the warm jam over the top of the still-warm ring. Allow the ring to cool completely on the wire rack before serving.
