Fruit Tea Ring

Combine the flour, sugar and baking powder in a mixing bowl.
Add the butter and rub it in with your finger tips until the mixture resembles breadcrumbs.

Combine the egg and yoghurt and add to the flour mixture with enough milk to form a dough that is soft but not sticky. 
 

Turn the dough on to a floured surface and knead gently until smooth.
Roll the dough into a 30x40cm rectangle. 
 

Combine butter, sugar and cinnamon and spread over the dough.
Sprinkle over the fruit.
Roll up from the long side like a Swiss roll. 
 

Place the rolled dough on to a baking tray lined with baking paper and form it into a circle, pinching the ends together to seal.
Use a clean scissors to cut through the dough at 3cm intervals from the outer edge.
Open up the cut edges. 
 

Bake at 180°C for 25-30 minutes until golden brown and cooked through.
Remove from the oven and cool.
Drizzle with icing. 
 

ICING:
Combine the icing sugar with enough water to make a thick icing.