Easter Egg Pastry Ring

Place the flour in a bowl and create a well in the middle. Add the yeast, 2 tsp sugar and some of the milk, stir gently then cover and leave to rise for 10 min.

Stir in the butter, sugar, salt, vanilla extract, lemon zest and the remaining milk (as necessary) using an electric whisk with dough hooks until a firm dough is formed. If it is too soft add some more flour. Knead well on a floured work surface and shape into a ball. Cover with a cotton towel and leave to rise in a warm place for around 1 hour. It should double in size.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Bring the cream to the boil and stir in the ground almonds. Stir in the marzipan, honey, butter and lemon zest. Add the raisins and stir well.

Re-knead the dough and roll out approx. 25 x 60 cm. Spread the almond mixture onto the dough leaving an edge all the way round. Roll up from the long side and twist the roll into a circle sticking the ends together.