Christmas Spiced Crown Loaf | Serves 8
with Spiced Orange Icing, Apricot Jam and Dried Fruits
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This Christmas Spiced Crown Loaf is fit for royalty; and yet, by using Jus-Rol Cinnamon Swirl pastry, it's so easy to make! Stuff the pastry crown with dried fruits and finish with cinnamon spiced orange icing and apricot jam for a real centrepiece dessert.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Dried Apricots
(Contains Sulphites)
1 unit(s)
Orange
15 grams
Ginger Puree
2 unit(s)
Jus-Rol Cinnamon Swirls Dough
(Contains Cereals containing gluten May contain Nuts, Peanut, Sesame, Soya, Milk)
60 grams
Dried Cranberries
27 grams
Apricot Jam
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line an 8''/20cm round cake tin with baking paper.
b) Cut the dried apricots into small pieces.
c) Zest the orange, then juice it into a small bowl.
a) In another small bowl, combine the orange zest and ginger puree with the cinnamon mixture from the cinnamon swirl kit and 2 tbsp of the orange juice. TIP: Use less orange zest and swap out the orange juice for water if you prefer a milder citrus taste.
b) Open and unroll the dough from the cinnamon swirl kits.
a) Evenly divide the spiced cinnamon filling between the pieces of dough, then spread to the edges.
b) Sprinkle over the dried apricot and cranberries.
c) Starting from one of the short ends, roll up both pieces of dough to form 2 short, wide logs.
a) Using a sharp knife, slice each log widthways into 4 pieces.
b) Pop each piece, cut-side up, into your cake tin.
a) Place the tin onto the middle shelf of your oven and bake until the top is crisp and golden, 55-65 mins.
b) Meanwhile, combine in a small bowl the icing sugar from the cinnamon swirl kits and 1-2 tsp of the orange juice. Mix until you have a thick and smooth icing mixture. TIP: Use water if you'd prefer a milder citrus taste.
a) Once baked, remove your crown loaf from the oven and brush over the apricot jam, then allow to cool.
b) Once cooled, remove from your tin and drizzle over the orange icing to finish.
Enjoy!
