Christmas Morning Crown

You can prepare this fruit scroll a day in advance, then simply bake it when you wake up on Christmas Day.

The ingredient of Christmas Morning Crown

• 1 1 2 cups 225g strong bread flour see note plus extra to dust
• 7g sachet dried instant yeast
• 125g unsalted butter chopped plus extra to grease
• 1 2 cup 125ml warm milk
• 1 egg beaten
• 50g brown sugar
• 2 tablespoons chopped hazelnuts
• 1 teaspoon mixed spice
• 1 3 cup 55g chopped mixed peel
• 1 3 cup 55g sultanas
• 1 4 cup 50g glace cherries chopped
• 3 4 cup 110g icing sugar
• 1 2 tablespoons lemon juice

The Instruction of christmas morning crown

• grease a baking tray and dust with flour sift flour into a large bowl add yeast and 1 2 teaspoon salt rub in 40g butter to form coarse crumbs mix in milk and egg to form a dough place in a greased bowl cover with a tea towel and leave for 1 hour in a warm place until doubled in size
• meanwhile beat remaining butter and sugar with a wooden spoon until combined add nuts spice peel sultanas and cherries and stir to combine
• punch down dough to expel air knead briefly then roll out on a floured surface to form a 30cm x 23cm rectangle spread fruit mixture over dough leaving a 2cm border on the long sides roll up from one long side then cut into 9 equal pieces place slices cut side up on the floured tray so it forms a circle with the slices just touching cover with a clean towel and leave in a warm place for 1 hour or until slightly risen once risen you can cover the crown and chill overnight then bring back to room temperature before baking
• preheat oven to 180u00b0c bake crown for 20 minutes until golden cool slightly mix icing sugar with enough lemon juice to make a soft icing then drizzle over crown serve warm or at room temperature

Nutritions of Christmas Morning Crown

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