In spite of the joyous spirit surrounding Easter festivities today, my post will be brief and sober. Mauritius has gone through so much tragedy in a single day that I do not have the heart to bake anything fancy even for Easter Sunday. Disaster struck my beautiful island yesterday afternoon when Port Louis, the capital city, was hit by flash floods leading to serious damage to roads, infrastructure and vehicles and claiming 8 innocent lives. Lives that were snuffed out unexpectedly by the raging torrents that engulfed a whole city within minutes.

Hundreds of people were trapped in the streets of Port Louis and cars were swept off the road by the destructive forces of Mother Nature. The photos from MoPays and IslandCrisis can only give you an idea of the horror witnessed by all those who were stranded in Port Louis. My sincere condolences go to the families of the victims and all those rendered homeless by this calamity. May they find strength to overcome this difficult moment and hope to rebuild all that has been lost…

EASTER TEA RING

Ingredients:

For the Bread Dough

6 tbs full cream milk

1 egg, room temprtaure

2 cups white bread flour

1/4 tsp table salt

50 g unsalted butter, softened

1 tsp instant yeast

For the Filling

1/2 cup dried apricots, chopped

1/3 cup golden raisins

25 g unsalted butter, melted

1/4 cup light muscovado sugar

1 1/2 tsp cinnamon

1/2 tsp all spice

Method:

  • In the bowl of a food processor, pour milk and egg. Add flour, sugar, salt and softened butter.
  • Make a small well in the centre of the flour and add the yeast. Attach the dough hook to the machine.

  • Knead for about 5 minutes until the dough comes together in a rough ball. Knead for another 5-10 minutes.
  • The dough should be smooth and satiny. Remove from food processor and place in a lightly oiled bowl.

  • Cover with plastic wrap and set to prove in a warm place until it doubles in volume for about 1-2 hours.
  • Transfer to lightly floured surface and roll out into a 30 x 45 cm rectangle. Brush with melted butter.

  • Sprinkle muscovado sugar, apricots, raisins, cinnamon and all spice over dough to cover entire surface.
  • Starting from one long edge, roll up the rectangle, then curl it to form a circle. Brush the ends with milk and seal.

  • Using a pair of scissors, cut through the circle at 4 cm intervals, going 2/3 of the wa through the dough.
  • Twist the sections so that they fall sideways. Cover with plastic wrap and leave in a warm place for 30 mins.

  • The dough should be well risen and puffy. Bake in a preheated oven at 200 oC/ 400 oF for 20-25 mins till golden.
  • Turn on a wire rack to cool. Drizzle with icing and top with candied fruit and nuts if desired. Makes 8-10 servings.

30.03.13 – A Day to Remember