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
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.