Swedish tea ring

Step 1: Mix 9 oz plain flour, 1 tsp instant yeast, 3 tsp sugar, ½ tsp salt and 1 tbsp oil, then add 6 tbsp milk and bind into a smooth dough. Add a little more warm milk if it's dry.

Step 2: Cover with a damp cloth and leave somewhere warm to rise for 2 hours, until doubled.

Step 3: Turn the dough onto a floured surface and knead for 2 minutes.

Step 4: Roll out into a 30 x 50 cm rectangle.

Step 5: Spread 2 ⅛ oz butter evenly over the dough. Scatter over 1 oz glacé cherries, 1 oz raisins, 1 oz mixed peel and 4 ½ oz mixed nuts (almonds, pistachios, walnuts and cashews).

Step 6: Sprinkle 1 ¾ oz brown sugar evenly all over, then sift over 2 tsp ground cinnamon.

Step 7: Dampen the edges and roll up tightly from the long side. Seal the edge well.

Step 8: Lift the roll gently onto a greased baking tray, seam underneath, and bend it into a ring, pressing the ends together.

Step 9: With scissors, make slanting cuts two-thirds of the way through the ring at 2.5 cm intervals, and turn each section slightly to one side.

Step 10: Cover and leave in a warm place for about 30 minutes, until doubled in size. Heat the oven to 400°F (350°F fan).

Step 11: Bake for 20–25 minutes, until golden brown and hollow-sounding underneath.

Step 12: Move the ring to a wire rack. Mix ⅔ oz icing sugar with 1 tbsp lemon juice and enough 3 tbsp water to make a runny glaze and pour it over the ring while still warm.

Step 13: Decorate with 4 walnut halves, 1 tsp glacé cherries and 1 tsp angelica. To serve later, warm slices briefly in the microwave or under the grill.