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Perfect for afternoon or morning tea, this simple recipe is a must try.
Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the lard. Pour in ¾ of the water and mix to form a dough. Add enough of the remaining water as you need to get a soft dough that leaves the sides of the bowl clean.
Tip the dough onto a lightly floured surface and knead for 5-10 minutes or until the dough is smooth. Place in a clean bowl and leave to rise or 3 -4 hours or until doubled in size.
Tip the dough onto a lightly floured surface. Press with your fingers to flatten out into a rectangle, about 50cm x 20cm. Scatter the lard to cover 2/3rd of the dough. Sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top.
Turn the dough 90? and roll into a large rectangle. Tack the bottom of the dough to the work surface. Roll the dough from the longest side furthest away from you into a sausage shape. Cut down the entire length of the roll, to reveal the fruit inside. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together.
Place the crown into a greased 20cm spring form tin. Leave to prove until it reaches the top of the tin. This will take around 1 ½ hours.
Bake at 200c for 25-30minutes until golden brown.
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