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Directions
Cooking at: 400 F / 200 C / Gas Mark 6
Stir the sugar into the lukewarm milk, then stir the yeast in. Set aside.
Crack the egg into a small cup or dish, beat with a fork till blended, set aside.
Mix together the sugar, salt and spices, then mix the flour in. Rub in the butter till it's the consistency of coarse crumbs, then make a well in the centre and pour in the yeasty milk and the beaten egg.
Beat with a spoon until you've got a consistent dough, then fold in the fruit, then turn out onto a floured surface and knead a bit.
Place in a bowl, cover with a cloth and plate, and allow to rise until doubled in size. Punch down the dough, then put it in a greased cake pan and allow it to rise again, for a half-hour or so.
Start heating your oven toward the end of the brack's final rising in its pan. When the oven is ready, pop the brack into the oven, and bake for 45 minutes. Remove from oven, let rest for 5 or 10 minutes in the pan, then transfer to a wire rack to finish cooling.
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