Orange Coffee Ring

190°C, 375°F, Gas Mark 5
Prep: 10 min, Cook: 30 min, plus rising time
Serves 8

Ingredients

1 loaf Sweet Dough, thawed 120 ml orange marmalade
5 ¼ tbspn sugar 5 ¼ tbspn chopped almonds, toasted
½ tspn ground cinnamon 5 tbspn unsalted butter, melted

Cut dough with a knife into 6 slices. Cut each into thirds, making 18 pieces. Form each piece of dough into a small ball. Combine cinnamon and sugar in a bowl. Roll dough pieces in 2 tbspn melted butter, then in the sugar mixture. Place half the balls in a greased 23 cm (9in) tube pan. Combine 3 tbspn melted butter, marmalade and nuts in a bowl. Spoon half the marmalade mixture on top of the balls. Repeat with remaining balls and marmalade mixture. Cover and let rise about 2 hours in a warm place until almost doubled in size. Bake for 30 minutes in preheated over. Immediately invert onto plate.

The Roast & Post Coffee Co. ®

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