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INGREDIENTS
- 1 tbsp dried yeast
- 1 ½ cup lukewarm water and 2 tsp. Chef Laura’s Hibiscus Tea mix
- 2 oz + 1 extra tsp. sugar for yeast
- 1 lb. all-purpose /plain flour
- Pinch salt
- 2 oz butter
- 6 oz raisins
- 2 oz mixed candied peel
- 2 oz. Chef Laura’s Burnt Orange Simple Syrup
- 2 eggs, beaten
DIRECTIONS
- Soak the peel, raisins and candied fruit in Chef Laura’s Hibiscus Ginger Tea mix for 2 hours. Drain and squeeze out excess. Strain.
- Preheat oven to 360 degrees F (175degrees C)
- Place the yeast in the lukewarm water, add the tsp. of sugar, stir and leave to one side.
- Place the flour into a large baking bowl add the butter and salt.
- Using your fingertips, rub the butter into the flour to form sand-like crumbs. Make sure to work quickly so to prevent the butter from becoming too warm.
- Add 2 oz. of sugar to the flour mixture and stir.
- Make a well in the center of the flour mixture. Add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough.
- Knead the dough on a floured work surface for 10 minutes until smooth. Place the dough back into the bowl. Cover with a clean tea towel and leave in a warm place for about an hour until the dough has doubled in size.
- Place the dough on the worktop, divide in 2, knead each half for another few minutes then form into a round approx. 7 inches. Place on a greased baking sheet and leave to rise for another hour.
- Bake in the preheated oven for 30 minutes, until golden brown. I recommend you spread some whipped sweet butter or Chef Laura’s Orange Lavender Marmalade on a slice and pour yourself a cuppa tea. Sit back and enjoy!