- 1 ½ cups milk
- 2 teaspoons dried active yeast granules
- 2 teaspoons caster sugar
- 5 cups high grade flour
- 1/2 cup caster sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 3/4 teaspoon salt
- 75g butter, melted
- 1 egg, whisked
- 1 1/2 cups currants or sultanas
- 2 cups icing sugar
- 2-3 tbsp milk
- cinnamon to dust
Heat the milk just until lukewarm in a small saucepan over a low heat or in the microwave and then stir in the yeast and 2 teaspoons of sugar. Set aside for 5 minutes until frothy.
Sift the flour, 1/2 cup sugar, spices and salt into a large bowl and make a well in the centre.
Pour in the milk mixture along with the butter and egg and finally the dried fruit. Mix with a knife until the mixture comes together to a dough. Turn out and knead until smooth and elastic.
Place the dough in a large greased bowl and cover loosely. Set aside in a warm spot until doubled in bulk – 1 – 1 1/2 hours.
Preheat the oven to 180°C. Separate dough into 3 equal balls and then roll out into lengths approximately 45cm long. Plait the strands together into a loaf and gently press the ends together. Place on a cold baking tray.
Bake for 25 minutes until loaf feels crusty and cooked through.
Allow to cool on a wire rack and then ice with combined icing sugar and milk and dust with cinnamon.