I Should Have Been On The GBBO

The Great British Bake Off may be over for this year but that doesn't stop the rest of us from baking. I personally think I should have been on the GBBO for amateurs.

Aldi recently set some of us lovely bloggers a bake off challenge of our own.

Using some Aldi's Home Baking SpecialBuys and core ingredients, I had to pick a recipe from one of the many used on the GBBO show this year, I opted for the Fruity Swedish Tea Ring which Richard cleverly made.

Now this isn't something I've made before and I'm not lucky enough to own a freestanding mixer or a proving bag for that matter but I gave it my best shot….

Ingredients

For the dough :

* 420g strong white flour
* 7g salt
* 8g fast action yeast
* 25g butter
* 35g caster sugar
* 2 eggs
* 100ml warm milk

For the filling :

* 75g dried cherries
* 75g sultanas
* 75g dried apricots, chopped
* 70g pecans, chopped
* 60g caster sugar
* 3tsp ground cinnamon

For decoration :

* 3 tbsp apricot jam
* 100g icing sugar
* lemon juice for mixing with the icing sugar

Preparation

* With a spoon mix together all the ingredients for the dough, adding in 50ml of water.

* Add in a further 50ml of water and knead until the dough is no longer sticky and has a smooth texture.

* Cover and leave to prove for 45 minutes, I placed my dough in the airing cupboard.

* Whilst the dough is proving, it is time to make the filling. Combining the sugar and cinnamon in one bowl and all the fruits in another.

* Once the dough is proved, place on a lightly floured surface and lightly knead.

* Then roll into a rectangle around 40 x 60 cm, gently does it as you want to keep the air in there.

* Sprinkle the sugar and cinnamon evenly over the dough, then do the same with the fruit.

* Carefully roll the dough into a cylinder, shape into a ring and then join the ends by wetting them slightly.

* Place on a greased baking tray.

* Cut around the outside edge, leaving a 4cm gap between each cut, then cover and leave to prove for a further 40 minutes.

* Preheat the oven to 190ºc

* Bake for around 15 minutes, if not colouring too quick, leave for a further 5-10 minutes. If browning quickly, cover with foil before popping back in the oven.

* Make an apricot glaze, then brush over the surface of the tea ring.

* Leave to cool.

* Once cooled, decorate by drizzling icing over the top (lemon and icing sugar combined).

I have to admit, I was expecting a disaster so I was extremely pleased with the end result. The combinations of textures and tastes really is divine, the cinnamon gave it a real Christmas feel too.

Which bake off challenge would you like to take on??

xxxx

Disclaimer : I was sent the ingredients and scales FOC to make my tea ring however all thoughts and opinions are my own.