Puddings & Sweets

Spicy Fruit & Nut Ring

Recipe from: I Love Cooking


15 ml (10 g) instant yeast
125 ml sugar
10 ml salt
300 ml warm water (slightly warmer than lukewarm)
80 ml sunflower oil
2 egg whites, lightly beaten
4 x 250 ml cake flour (plus a little more for later)
125 ml very soft butter
125 ml castor sugar
20 ml ground cinnamon
125 ml Safari Pecan Nuts, chopped (or more, if you like)
250 ml Safari Seedless Raisins (or more, if you like)
80 ml apricot jam or orange marmalade mixed with 15 ml water
to decorate: icing sugar and ground cinnamon


Place the yeast in a large bowl and stir in the sugar and salt. Whisk together the water and oil and add to the yeast. Mix well then whisk in the egg white with 250 ml of the flour. Whisk until smooth then using a spoon, stir in enough of the remaining flour to form a soft dough.

Knead the dough for 3 – 4 minutes with a dough hook in your food mixer or place it on a lightly floured surface and knead until smooth and elastic, about 8 – 10 minutes.

Roll the dough into a ball and place into a large, oiled bowl, turning the dough once to oil the whole surface. Cover and set aside in a warm place to rise until double in size, about an hour.

When the dough is risen, transfer to a lightly flour surface and knock down, kneading it again briefly before rolling it out into a rectangle of about 30 x 45 cm.

Mix together the butter, castor sugar and cinnamon and spread all over the surface of the dough, right to the ends. Combine the Safari Pecan Nuts and Safari Seedless Raisins and sprinkle all over the surface of the dough. With flat hands, lightly pat the nuts and fruit into the dough.

Roll the dough up like a Swiss roll, starting with the long side and pinch the seam to seal the roll. Place the roll seam-side down on a large baking sheet that’s been sprayed with non-stick spray. Trim the ends of the roll neatly with a serrated knife or large scissors and pinch them together so that you have a circle of dough.  Now cut the ring of dough from its outside edge two-thirds of the way towards the centre of the ring at 2-cm intervals.

Now separate the strips slightly and twist to allow the filling to show. Cover and set aside until risen to double its size, about 45 minutes.

Bake in the oven preheated to 200° C for 20 minutes or until golden brown.

Remove from oven, heat the jam and brush all over the ring.

Dust the top of the ring with a mixture of sifted icing sugar and ground cinnamon and serve still warm.

Yields about 24 slices