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
2 oz butter
6 oz raisins
2 oz mixed candied peel
2 oz. Chef Laura’s Burnt Orange Simple Syrup
2 eggs, beaten
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
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!