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70ml milk ½ tsp saffron strands 225g strong white bread flour 15g fresh yeast 30g ground almonds ½ tsp ground nutmeg ½ tsp ground cinnamon 30g caster sugar ½ tsp salt 40g softened butter 60g mixed vine fruit For the glaze 1 tbsp milk 20g sugar
1. Place the saffron in a small bowl, heat half the milk until almost boiling, then pour it over the saffron to infuse for 30Â minutes.
2. Heat the other half of the milk until luke warm. Put 30g of flour and the yeast in a bowl and pour the warm milk on the top. Leave for about 15Â minutes.
3. In another bowl, mix the remainder of the flour, ground almonds, spices, sugar and salt, and make a well in the centre.
4. Add the saffron infusion, yeast mixture and softened butter to the centre of the flour mix and mix to a very soft dough. Knead for about 5Â minutes until the dough is smooth and elastic.
5. Leave dough to rise for a couple of hours, until doubled in bulk.
6. Preheat the oven to 210C.
7. Turn it out the dough and knock it back, and add in the fruit. Place in a lightly greased loaf tin. Cover and allow to rise until doubled in size.
8. Cook for 10 minutes at 210C, then 15‑20 minutes at 195C.
9. Heat the milk and sugar until the sugar has dissolved for the glaze.
10. When the loaf is cooked, brush the glaze on top and then leave in the tin for 5Â minutes before turning out onto a wire cooling rack.