• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 300g high-gluten flour, sifted
  • 25g castor sugar
  • ¼ tsp salt
  • 5g instant yeast
  • 170ml fresh milk
  • 45g butter
  • 15g dried blackcurrants
  • 10g raisins
  • 10g dried cranberries
  • 25g toasted walnuts, chopped coarsely
  • Glaze (lightly beaten together)
  • 1 egg
  • 1 tbsp fresh milk
  • Topping
  • Some almond flakes


  1. Combine sifted flour, sugar, salt and yeast in a mixing bowl. Process in a mixer with a dough hook, for 20 seconds. Add milk and beat until a soft dough is formed. Mix in butter and continue to beat until the dough is smooth. Add in all the dried fruits and nuts.
  2. Cover mixing bowl with a damp tea towel. Leave aside in a warm place in the kitchen for 50 minutes for it to double in size.
  3. Remove dough from the mixing bowl onto a lightly floured tabletop. Knead lightly then divide into 3 equal portions. Roll each portion into a strip 30cm long. Lay them side by side then gather the ends of the strips together and weave into a braid. Pinch the end and tuck in neatly. Leave aside on a greased baking tray and cover with cling film. Let it rise for another 40 minutes until doubled in size.
  4. Brush lightly with egg wash and sprinkle with almond flakes. Bake in a preheated oven at 180°C for 20-25 minutes or until cooked through when tapped on the underside.
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