|A very early easter tea ring|
The Easter Tea Ring is full of apricots, sultanas, sugar and spice. The technique to turn the bread out from a ring into a circle of buns its an art form unto itself. The method for producing the tea ring is quite similar to chelsea buns except the buns still stay attached to each other rather than being separated to bake.
After the tea ring is baked it is drizzled with white fondant and sprinkled with chopped pecans (almonds could be used). The tea ring is quite solid when it is baked but soft on the inside, the sugar inside seeps out onto the baking paper and leaves a syrupy mess on the bottom of the bread.
I am gathering together recipes for Christmas goodies to bake and post back to England. Any suggestions would be much appreciated. I bought the recent edition of SBS Feast magazine which has some excellent recipes, I would like to attempt a nougat but I'm not sure how well it would post.