Easter Scroll

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Recipe's preparation

Fruit Mix

Soak mixed fruit and Rum overnight.  Or add 1tbsp water and bring to the boil in a pot.

Dough

Place yeast, water and 3 tsp of the sugar into TM bowl and mix 1min/37deg/speed 1.

Add rest of Dough ingredients,  Mix 5sec/speed5.

Knead 2min

Place into prewarmed Thermoserver to double in size.

Place back into TM bowl to knock down Knead 2min

Preheat Oven to 190C.  Grease and line the base and sides of 2, 24cm springform cake pan with baking paper.

Combine the sugar and Mixed spice mix in a bowl and set aside.

Divide the dough into 3 pieces and roll each piece onto a 30cm x 20cm rectangle.  Brush each piece with some melted butter, sprinkle with spiced sugar mix and scatter over the soaked fruit.

Roll up each loosely from the long end to form a log.  Trim the ends, then cut each log into 6 equal rounds.  Lay each round, cut-side up, on a work surface and flatten slightly with you hand.  Arrange the slices the the cake pan in a circular pattern, leaving 1cm between each.  Cover with thermomat and stand in a warm place for a further 30 minutes until slightly risen.

Brush the tops with an egg yolk glaze Beat 2 egg yolks with 1 tbsp warm water.

Bake for 25-30 minutes, until golden and cooked through.  Cool slightly in the pan, then transfer to a wire rack.

Mix icing sugar and warm water to form a loose icing.  When the Easter Scroll is just warm, drizzle with the icing, allowing it to drip down the sides and serve.