You will need:-
225g Strong white flour
7g pkt fast action yeast
50g caster sugar
75g very soft butter
½ tsp grated nutmeg
1 free range egg
5 tblsp milk
- Measure the above into a bowl and mix by hand or in a stand mixer with a dough hook until the dough comes together.
- Knead by hand on a floured surface for about 10 minutes, until the dough is soft, shiny and smooth…and still slightly wet.
- Lightly oil a bowl and place the dough in it, covered with cling film and leave to rise in a warm place for between 1 ½ -2 hours until it has doubled in size…the back of the Aga is perfect for this.
½ tsp vanilla paste
30g flaked almonds
75g soft prunes
75g soft apricots
Zets of one lemon
Icing sugar to liberally sprinkle before serving
- If not using an Aga preheat the oven to 190C/gas 5
- Knock back the dough by hand and then knead in the fruits, nuts and zest until evenly distributed
- Roll the dough out directly onto non stick parchment or Bake-o-glide to a rough rectangle
- Roll the marzipan out into a long sausage roughly the same length as the dough and place this on one of the long sides of dough.
- Roll up like a swiss roll, sealing the edges together by crimping with your fingers, then turn it into a snail shape with the crimped edges underneath
- Slide the bake-o-glide and stolen onto a baking sheet and cover loosely with cling film
- Leave to prove again for the second rising at the back of the Aga or a warm place for about 40 minutes. It should double in size again
- Remove the cling film and bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners above for about 20-25 minutes (check after ¼ of an hour) until golden brown and sounding hollow when tapped underneath
- Leave to cool and dust liberally with icing sugar
- You can freeze this or it keeps well in airtight container in the fridge…so make ahead for Christmas?