Ingredients
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3/4 cup (185ml) warm milk
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2 teaspoons dried yeast
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1/4 cup (55g) caster sugar
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2 1/2 cups (375g) plain flour
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2 teaspoons bread improver
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1 teaspoon finely grated lemon rind
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1 teaspoon salt
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1 egg, lightly whisked
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20g butter, melted
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1/2 cup (90g) sultanas
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1/2 cup (80g) currants
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1/2 cup (95g) mixed peel
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1/2 cup (65g) slivered almonds
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1 egg yolk
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2 tablespoons milk, extra
Icing
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1 cup (150g) pure icing sugar
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1-2 teaspoons warm water
Method
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1Combine the milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until frothy.
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2Combine the flour, bread improver, cinnamon, allspice, lemon rind, salt and remaining caster sugar in a large bowl. Make a well in the centre. Add the milk mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1 hour or until dough doubles in size.
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3Preheat oven to 200C. Lightly grease an oven tray. Add the sultanas, currants, mixed peel and almonds to the dough and knead until smooth and fruit is well distributed.
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4Divide dough into 3 even portions. Roll each portion into a 40cm-long log. Place dough logs on the prepared tray and plait, turning the ends slightly under. Combine the egg yolk and extra milk in a small bowl. Brush evenly over the bun. Set aside for 30 minutes to rise. Bake in preheated oven for 10 minutes. Reduce heat to 180C and bake for a further 20 minutes or until golden and loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.
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5To make the icing, combine the icing sugar and enough water in a medium bowl to form a smooth paste. Use a spoon to gently drizzle icing over the bun. Cut into slices and serve with butter.
Source: taste.com.au
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