Giant iced ring recipe?

pinkpinkfizz

Hi,

Our local bakers sell cakes called dream rings. These are round ring shaped cakes filled with cream and glazed with icing. They also sell a "Giant dream ring" which is suitable for a birthday cake and can be personalised.

The ring isn't sponge, its like a sweet soft bread roll? It is not a doughnut.
The bakers also sell rolls which we call "softies" They are bread rolls, which are slightly sweeter than a normal roll and are not dusted in flour, so they are nice and golden and smooth.

This is a lot harder to explain than I thought it would be??!!

So anyway, if anyone understands what I mean, could you suggest a recipe? as I'd like to make one for my daughters boyfriend's birthday this weekend.

I'm sure I have a picture of one, I'll see if I can find it, I'm certain that will help more than my description!

Thanks in advance

esmf73

I think what they sell is a sweet bread roll! Literally - give it a go with just sweet dough and then glaze the top with honey and put icing over the top - Should be OK.

nanokitten

sounds like a posh iced finger to me. Regular sweet white bread dough (like regular bread mix only with a bit extra sugar) then iced with sticky icing (ie icing sugar mixed to a paste witha little hot water.

havering

I have a recipe at home that sounds like your sweet bread rolls (smooth, golden, sweet etc). It's basically a bread recipe with some sugar and an egg (think the egg's what makes it so soft). I'll post it up for you when i get in after work

juliapenguin

Is it like a brioche? Yum yum yum yum...

zippychick

is it like hot cross bun or panettone?

pinkpinkfizz

havering wrote: »

I have a recipe at home that sounds like your sweet bread rolls (smooth, golden, sweet etc). It's basically a bread recipe with some sugar and an egg (think the egg's what makes it so soft). I'll post it up for you when i get in after work

Hi,
Sorry its taken me so long to get back online.
I've just started college so I've been up to my eyes in it.
I'd be very grateful if you could post up the recipe :T

The rolls are just like an ordinary roll except are just a fraction sweeter and are smooth and golden, not at all floury. I think they would be the same recipe as a "cream cookie" (sweet roll, split and filled with cream and then dusted with icing sugar).

Thanks for the replies

pinkpinkfizz

I spent a little time this afternoon trying to find a sweet roll dough recipe, one that doesn't need converting from U.S. measurements, and had almost given up when I went to http://www.cakebaker.co.uk/
and there right in front of my eyes :shocked:was what I tried to describe as a "Cream cookie". How weird !! They have them called Devon spilts, so its definitely a local name variation, not sure about the taste yet though.

So here's the recipe;

Recipe: Devonshire Splits

The dough needs a few hours to rest, so give yourself enough time, or start it the night before, if you have guests.
You Need:
225g plain white flour
1tsp dried instant yeast
25g caster sugar
150ml water
40g unsalted butter
25ml single cream
25ml milk
Jam and clotted cream, to serve
First, prepare the dough. In a saucepan, warm the water, butter, cream and milk until it melts together. Set aside to cool: you want to wait until it reaches a temperature that you can comfortably dip your fingers into.

Sift the flour into a roomy bowl, and stir in the sugar and dried yeast. Make a well in the middle and pour in the liquid ingredients. Use your fingers or a wooden spoon to bring in the flour from the edges, gradually incorporating it into the liquid; when the dough comes together, transfer it to a lightly floured board. Now knead the dough for ten minutes, pushing away from you with the heel of your hand, then folding the dough back over itself and repeating. Keep kneading until the dough is soft and bounces back when you prod it.
Put the dough back into the mixing bowl. Run the hot tap lightly over a clean tea towel, then wring it out so it’s just slightly damp. Put it over the mixing bowl, and place the bowl in a warm place. Let the dough rise for at least half an hour – it should have increased in size and be puffy to the touch.
NOTE: If you're making the dough the night before, at this stage, wrap it in oiled clingfilm and put into the fridge. The next morning, let it come to room temperature before shaping and proving, as below.
When the dough is ready, remove it from the bowl. Butter a baking tray and set it aside. Divide the dough into 10-12 pieces and shape each one into a round bun. Place them on the baking tray, spaced quite far apart, then cover again with the warm tea towel and put in a warm place to rise again.
The buns need an hour in a fairly warm place (but not too warm – this could cause them to sink back down a little bit). Preheat the oven to 200 degrees C, giving it 30 minutes to preheat fully. (Even if your oven reports reaching the required temperature after 10 minutes, we’ve found it creates better buns if you give it longer to heat up really well.)
Finally, slide in the tray of buns and bake for 10-12 minutes, or until golden and risen. Cool the buns slightly (cover with a tea towel if you want to keep them warm for a bit) before splitting and eating warm, slathered in good jam and topped with clotted cream.

I've got some baking at the moment, so when they are ready I'll post the taste results

pinkpinkfizz

Well they are pretty close to what I was looking for, taste wise.

I need to practise my skills in making them rise though as they are a little dense, well a couple of them anyway.

Over all I'm happy with that recipe though.

purpleivy

When bread things are dense, I have usually found it's because I've rushed the job and baked too soon.

The other week I made a tray of bread rolls, flat ones for burgers. I left them on the counter and forgot about them for ages. They were the nicest ones I have ever made. ALso, was very MS and used the oil/herb gunge from the sundried tomatoes jar. They were delish.