Paska Bobka (Polish Easter Bread)

Ingredients:

550g plain flour
7.5g packet active, dried, yeast
100g sugar
1 tsp salt
1/2 tsp ground cinnamon
100g butter
300ml lukewarm milk
4 egg yolks
1 egg yolk
90g sultanas (golden raisins)
finely-grated zest of 1 lemon
35g slivered almonds

Method:

In a large bowl, mix together 250g of the flour with the yeast, salt and cinnamon.

Combine the butter and milk in a saucepan. Heat gently until the butter has just melted, then take off the heat.

Beat the milk into the flour mix, then add the 4 egg yolks and work in half the remaining flour. Beat the mixture until thick and elastic (easiest with an electric whisk fitted with a dough hook).

Gradually work in the remaining flour, beating with a wooden spoon until the flour is incorporated and you have a soft dough.

Cover the bowl with clingfilm (plastic wrap) or a just damp cloth and set aside in a warm place for about 80 minutes, or until doubled in volume.

Once risen, knock the dough back then stir in the sultanas and lemon zest.

Turn the dough into a well-greased 3l fluted tube pan or ring mould (Bundt pan).

Beat the remaining egg yolk with 2 tbsp water and use to glaze the top of the bread then sprinkle over the almonds. Set aside in a warm place, to rise, uncovered, for 60 minutes.

After this time, transfer to an oven pre-heated to 170°C and bake for between 30 and 40 minutes, or until nicely browned on top and cooked through.

Turn out onto a wire rack and allow to cool before slicing and serving.