Serves 8

Warwick Daily News - - Weekend -


250g mixed dried fruit

Zest and juice of 1 or­ange

1⁄2 cup (110g) caster sugar

2 tbsp ground cin­na­mon

2 egg yolks, beaten with 1 tbsp warm wa­ter

125g un­salted but­ter, melted, cooled

1 cup (150g) pure ic­ing sugar, sifted


7g sa­chet dried in­stant yeast

1⁄2 cup (110g) caster sugar, plus ex­tra 3 tsp

4 1⁄2 cups (675g) strong (bread) flour

100ml pure (thin) cream

50ml milk

2 eggs

80g un­salted but­ter, melted, cooled

2 tbsp olive oil


Place the fruit in a bowl with the or­ange juice and zest. Cover and set aside at room tem­per­a­ture overnight.

For the dough, com­bine yeast, 3 tea­spoons caster sugar and 1⁄2 cup (125ml) warm wa­ter in a small bowl. Cover and stand for 20 min­utes or un­til frothy. Sift flour into a large bowl, then add re­main­ing 1⁄2 cup (110g) sugar and 1 tea­spoon salt and stir to com­bine. In a sep­a­rate bowl, beat cream, milk, eggs, but­ter and oil to­gether to com­bine. Make a well in the flour, then add yeast and egg mix­tures, stir­ring to com­bine. Knead a few times un­til mix­ture comes to­gether, then trans­fer dough to a clean, lightly oiled bowl. Cover with a clean tea towel and stand in a warm place for 2 hours or un­til dou­bled in size. Knock the dough back and turn out on to a clean, lightly floured work­bench, then knead for 10 min­utes un­til you have a smooth dough. (Al­ter­na­tively, place in an elec­tric mixer fit­ted with a dough hook and knead for 6–8 min­utes un­til smooth and elas­tic.)

Pre­heat the oven to 190C. Grease and line the base and sides of a 24cm spring­form cake pan with bak­ing pa­per.

Com­bine sugar and cin­na­mon in a bowl and set aside.

Di­vide the dough into 3 pieces and roll each piece into a 30cm x 20cm rec­tan­gle. Brush each piece with some melted but­ter, sprin­kle with cin­na­mon sugar and scat­ter the soaked fruit over. Roll up each loosely from the long end to form a log. Trim the ends, then cut each log into 6 equal rounds.

Lay each round, cut-side up, on a work sur­face and flat­ten slightly with your hand. Ar­range the slices in the cake pan in a cir­cu­lar pat­tern, leav­ing 1cm be­tween each. Cover with a clean tea towel and stand in a warm place for a fur­ther 30 min­utes un­til slightly risen.

Brush the tops with the egg yolk glaze, then bake for 25–30 min­utes, un­til golden and cooked through. Cool slightly in the pan, then trans­fer to a wire rack. Sift ic­ing sugar into a bowl, then stir in 1–2 ta­ble­spoons warm wa­ter to form a loose ic­ing.

When the Easter bread is just warm, driz­zle with the ic­ing, al­low­ing it to drip down the sides, and serve.

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