Ingredients

• 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

Method

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.