1 oz (25 g) fresh yeast or 1 tbsp dried yeast
10 fl oz (275 ml) warm milk
2 eggs, beaten
grated rind 1/2 lemon
6 cardamom seeds, freshly crushed
1/2 teaspoon ground cinnamon
1/4 cup (4 tbsp) 50 g sugar
1/2 teaspoon vanilla essence
4 cups (1 lb) 450 g strong plain flour (bread flour)
1/2 tsp salt
1 stick (8 tbsp) 4 oz (112 g) butter, softened
2 oz (50 g) candied fruits, chopped
1/2 cup (2 oz) 50 g slivered almonds
1/3 cup (50 g) sultanas (golden raisins)
1 egg, beaten
10 fl oz (275 ml) warm milk
2 eggs, beaten
grated rind 1/2 lemon
6 cardamom seeds, freshly crushed
1/2 teaspoon ground cinnamon
1/4 cup (4 tbsp) 50 g sugar
1/2 teaspoon vanilla essence
4 cups (1 lb) 450 g strong plain flour (bread flour)
1/2 tsp salt
1 stick (8 tbsp) 4 oz (112 g) butter, softened
2 oz (50 g) candied fruits, chopped
1/2 cup (2 oz) 50 g slivered almonds
1/3 cup (50 g) sultanas (golden raisins)
1 egg, beaten
method
1. Place half the milk in a large mixing bowl and sprinkle in the yeast. Leave it 5 minutes for fresh yeast and 15 for dried yeast.
2. Add the remaining milk, the eggs, lemon rind, cardamom and cinnamon, the sugar and vanilla essence.
3. Add the salt to the flour and then gradually mix them into the milk mixture.
4. Knead the dough in the bowl until it is smooth. With it still in the bowl, knead in the butter, candied fruits, almonds and sultanas.
5. Cover the dough and leave it in a warm place for 1 1/2 hours or until it has doubled in size.
6. Preheat the oven to 350°F (180°C) gas mark 4.
7. Knead the dough on a floured work surface. Either form it into a ball and put it on to a floured baking sheet or divide it into two and form each piece into a plait again laying the finished loaves on a floured baking sheet.
8. Leave the loaves to prove for 20 minutes in a warm place. Brush them with the beaten egg.
9. Bake the large loaf for 45 minutes and the smaller ones for 35 minutes. They will be well browned and should sound hollow when tapped.
10. Cool them on a wire rack.
2. Add the remaining milk, the eggs, lemon rind, cardamom and cinnamon, the sugar and vanilla essence.
3. Add the salt to the flour and then gradually mix them into the milk mixture.
4. Knead the dough in the bowl until it is smooth. With it still in the bowl, knead in the butter, candied fruits, almonds and sultanas.
5. Cover the dough and leave it in a warm place for 1 1/2 hours or until it has doubled in size.
6. Preheat the oven to 350°F (180°C) gas mark 4.
7. Knead the dough on a floured work surface. Either form it into a ball and put it on to a floured baking sheet or divide it into two and form each piece into a plait again laying the finished loaves on a floured baking sheet.
8. Leave the loaves to prove for 20 minutes in a warm place. Brush them with the beaten egg.
9. Bake the large loaf for 45 minutes and the smaller ones for 35 minutes. They will be well browned and should sound hollow when tapped.
10. Cool them on a wire rack.
serving amount
makes one large round loaf or two plaited loaves
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