Ingredients

  • 1 tablespoon yeast
  • 155 milliliters milk warmed
  • 325 grams plain flour
  • 50 grams sugar, caster
  • 1 teaspoon salt
  • 55 grams butter, unsalted melted
  • 1 egg beaten
  • 1 tablespoon lemon zest
  • 75 grams currant jelly
  • Icing
  • 1 cup sugar, powdered
  • ¼ teaspoon vanilla
  • 1 tablespoon milk

Directions

1. Combine yeast and milk and let rest until bubblely.
2. Combine flour, sugar and salt. Add butter, egg and zest along with yeast mixture. Knead until smooth. Let rise.
3. Knock back. Roll out to 10x8 inch rectangle. With doughnut cutter, cut out 12 doughnuts. Arrange "holes" in a solid circle on greased baking sheet to form center. Stretch doughnut rings slightly, arrange around doughnut holes. Let rise again.
4. Preheat oven to 375*F/190*C/GM 5.
5. Bake 12-15 minutes. Cool on rack. Spoon jelly into center of outer rings. Drizzle rings with icing. Decorate center with yellow parts of dandelion flowers or violets.

Notes
Serving Ideas:Original serves 8.


Categories
Bread, sweet
Keywords
Bread, sweet
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