480g flour
2x10g instant yeast sachets
100g brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
salt to taste
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 lemon, zested
1 1/4 cup of milk
3 Tablespoons butter
2 free-range eggs
1teaspoon vanilla extract
135g sultanas and raisins
For the flour paste:
125g flour
5 Tablespoons water
For the glaze:
65ml golden syrup
65ml boiling water
Method
Preheat the oven to 180°C.
Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried fruit in a large mixing bowl.
Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.…
