Warm the cream in a saucepan, pour into a bowl and add the yeast and sugar. Mix well and leave in a warm place till frothy.
Melt the butter in a saucepan, beat 2 of the eggs and stir into the yeast.
Sift the flour into a bowl and make a well in the centre. Add the yeast mixture and mix to a soft dough, adding more warm milk
if necessary. Knead till smooth and
shape into a ball. Cover lightly with oiled polythene, and leave in a warmed place until doubled in size.
Knock back and knead the dough for 5 minutes then roll out to a large rectangle.
Warm the honey in a saucepan and spread over the dough. Mix together the candied peel, almonds and cinnamon, and scatter
over the honey. Roll up starting at
a short end then place, join down, on a greased baking tray. Cover as before and
prove till doubled in size. Preheat the oven to
200C,400F, Gas mark 6.
Beat the remaining egg and use to glaze the roll then roll it in the poppy seeds
and replace, join down, on the baking tray.
Bake in the centre of the oven or about
30 minutes, covering lightly with greaseproof paper if it gets too brown. Cool on a wire rack. Serve cut in slices.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.