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Orange Coffee Ring
Back to Cakes & Puddings
190°C, 375°F, Gas Mark 5
Prep: 10 min, Cook: 30 min, plus rising time
Serves 8
Ingredients
| 1 loaf Sweet Dough, thawed | 120 ml orange marmalade |
| 5 ¼ tbspn sugar | 5 ¼ tbspn chopped almonds, toasted |
| ½ tspn ground cinnamon | 5 tbspn unsalted butter, melted |
Cut dough with a knife into 6 slices. Cut each into thirds, making 18 pieces. Form each piece of dough into a small ball. Combine cinnamon and sugar in a bowl. Roll dough pieces in 2 tbspn melted butter, then in the sugar mixture. Place half the balls in a greased 23 cm (9in) tube pan. Combine 3 tbspn melted butter, marmalade and nuts in a bowl. Spoon half the marmalade mixture on top of the balls. Repeat with remaining balls and marmalade mixture. Cover and let rise about 2 hours in a warm place until almost doubled in size. Bake for 30 minutes in preheated over. Immediately invert onto plate.
The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in
England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93