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Traditional Easter Spice Bun using yeast
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INGREDIENTS (makes 1 loaf):
300ml unsweetened almond milk
100g butter (can be dairy-free)
500g strong white bread flour (can mix with whole wheat)
2 x 7g sachet fast action DRIED yeast
50-100g dark brown sugar
50g black treacle(or molasses or malt extract are also good);
½ tsp salt
2 heaped tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2, tsp ground ginger
1 tsp finely grated orange rind
70g sultanas, washed in hot water and thoroughly drained.
50g mixed peel or glacé cherries
1 tsp each of vanilla essence, almond essence and rosewater (optional).

FOR THE GLAZE:
50g/2 tablespoons of apricot jam or orange marmalade

UTENSILS:
3lb loaf tin, greased and lined.
Halve the recipe for a 2lb loaf tin.
160 fan/180 normal/350f for 30-40 minutes

METHOD:

1. Warm the milk on a stove top or in the microwave, along with the molasses until hand hot.
2. Add the butter and stir until melted. Then add your flavourings.
3. Mix the dried ingredients, including the dried yeast and sugar, but NOT the fruits and orange peel, into a large bowl, then add the liquid and mix until it all come together.
4. Then take out of the bowl and begin to knead on a clean surface, for around 10 minutes. The mixture will be a little sticky but only add extra flour if it is too sticky, or else you might change the texture.
5. Then place the dough in a clean and lightly oiled bowl, cover with a tea towel and leave to rise. This can take from 1-2 hours or even overnight, depending on how warm your kitchen is. The dough should double in size.
6. Then take out the dough and knead again on a clean surface, for around 5 minutes.
7. Stretch out the dough with your hands into a pizza shape, then place your dried fruits and orange peel in the middle. Then close the dough over the fruit mixture and knead into the dough for another 5 minutes.
8. Then place the dough into your prepared loaf tin, pressing the dough into all of the corners, then cover and leave to rise for 60-90 minutes.
9. Preheat your oven then place the loaf tin into the oven and bake for approximate 30-40 minutes. Test if it is cooked by inserting a skewer into the loaf. If it comes out clean, the bun is ready.
10. Take out of the oven and leave to cool slightly in the tin for 10 minutes, covering with a tea towel to keep the crust soft. Then take out of the tin and leave to cool.
11. For the glaze, heat the jam or marmalade in a pan or in the microwave and mix thoroughly, then paint all over the bun.
12. The bun is now ready to eat but will taste even better if you wrap it well in foil/baking paper and leave to mature for a day or two.
13. Eat as is the tradition with a medium cheddar cheese. If vegan, Violife Epic goes really well with this! Enjoy!