50g unsalted butter, at room temperature
500g strong white flour
1 x 7g sachet of instant yeast
40g caster sugar
2 large eggs
For the filling:
2 tablespoons of butter, melted
2 tablespoons brown sugar
1/2 teaspoon cinnamon
100g dried fruit, raisins, craisins etc
1 Rub the butter into the flour, rubbing it in with your fingertips until integrated.
2 Add the yeast, stir, then add the salt and sugar. Heat the milk very gently until luke-warm, whisk in the eggs, and pour this into the dry mixture. No point messing around with a spatula here just use your hands to mix the dough so that it comes together in the bowl.
3 Tip the dough on to a clean work surface and knead well, for about 10 mins, or put it in a stand mixer with the dough hook attachment and knead for 5 mins.
Let the dough rest for 10 minutes then roll it out quite thinly into a rectangle. Brush over the melted butter, sprinkle over the brown sugar and cinnamon, then the dried fruits and finally roll it up nice and tight, swiss roll style. Curve it into a ring and tuck one of the ends inside the other pinching it together as best you can. Place it on a baking tray lined with non stick paper. Make slashes all around the outside using either a very sharp knife or a pair of sturdy kitchen scissors.
Cover with oiled cling wrap and leave it to rise in a warm place or about an hour. It will looked puffed up and the slits you cut will have opened up considerably.
Heat the oven to 200 deg C. Bake the ring for about 20 - 25 minutes. Cool on a wire rack. Decorate it with a simple water icing if desired.