Yields8 Servings
For the dough
 225 g strong white bread flour
 1 x7g sachet fast-action dried yeast
 2 tbsp caster sugar
 Finely grated zest of 1 orange
 1 tsp mixed spice
 40 g unsalted butter, diced
 1 medium egg at room temperature
 75 ml lukewarm milk
For the filling
 50 g blanched almonds slightly toasted
 75 g sultanas
 40 g currants
 40 g chopped mixed peel
 50 g cherries roughly chopped
 75 g unsalted butter, softened
 50 g dark soft brown sugar
 1 tbsp plain flour
 1 tsp cinnamon
 Pinch nutmeg
For the glaze
 1 tbsp caster sugar

To make the dough, combine the flour and yeast in a mixing bowl; add ½ tsp salt and mix in thoroughly; sprinkle the sugar, orange zest and mixed spice and mix well; rub in the diced butter with your fingertips until it looks like fine bread crumbs; make a well in the centre


Break the egg into the milk and beat with a fork until just combined; pour the mixture into the well in the flour; gradually draw the flour into the liquid using your hand to make a very soft and slightly sticky dough – flours vary so if the mixture is dry add a little more milk


Sprinkle the worktop and your hands with flour then turn out the dough and knead it thoroughly for about 10 minutes until it feels very pliable and elastic and slightly firmer and no longer sticky; place the dough back in the bowl, cover tightly with clingfilm and leave on the worktop for about 1 hour, until the dough has doubled in size


Uncover the risen dough, punch it down to deflate it, then turn it out onto a worktop lightly sprinkled with flour; lightly flour a rolling pin and roll out the dough to a rectangle measuring about 30 x 22cm; leave to rest while you make the filling


Mix together the almonds, sultanas, currant, chopped mixed peel and cherries and set aside; beat the butter and muscovado sugar until light and creamy; sift the flour with the cinnamon and nutmeg and add to the butter mixture; stir in the mixed fruit and mix well


Spread the filling over the dough then roll up fairly tightly from one long side like a swiss roll; pinch the seams to seal the roll then sprinkle your hands with a little flour and very gently roll the dough back and forth on the worktop with your hands until it is 50cm long


Cut the roll in half, lengthways almost to the top; turn the two halves so the cut sides are facing up; twist the two strands together exposing the filling; place on a baking tray lined with baking paper and pinch the ends together; place the tray in a large plastic bag, put three or four mugs alongside the roll to keep the bag off the pastry so that it does not stick to it when it rises; leave to rise for about 1 hour until it doubles in size


Preheat the oven to 200C/Gas 6; uncover the dough and bake in the oven for 20 minutes, then reduce the temperature to 180C/Gas4; turn the tray for even colouring and cover the twist loosely with foil it is browning too fast; bake for a further 10-15 minutes until it is a golden brown and firm


To make the glaze, place the caster sugar in a pan with 3 tablespoons water and stir over a low heat until dissolved; stop stirring once the sugar has dissolved and turn up the heat and boil rapidly for 2-3 minutes; brush this hot syrup over the twist and place on a wire rack to cool completely; serve sliced thickly with coffee or tea

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