Fruity Milk Plaits Recipe

15 g fresh yeast or 20 ml/ 4 tsp dried yeast
5 ml/1 tsp caster (superfine) sugar
450 ml/2 cups warm milk
50g/2 oz butter or margarine

675 g/6 cups plain (all-purpose) flour

A pinch of salt
100g/4 oz raisins

25 g/1 oz/3 tbsp currants
25 g/1 oz/3 tbsp chopped mixed (candied) peel
Milk for glazing

Method:

Blend together the yeast with the sugar and a little of the warm milk. Leave to stand in a warm place for about 20 minutes until frothy. Rub the butter or margarine into the flour and salt, stir in the raisins, currants and mixed peel and make a well in the centre. Mix in the remaining warm milk and the yeast mixture and knead to a soft but not sticky dough. Place in an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for about 1 hour until doubled in size.

Knead again lightly, then divide in half. Divide each half into three and roll into sausage shapes. Moisten one end of each roll and press three gently together, then plait the dough, moisten and seal the ends. Repeat with the other dough plait. Place on a greased baking (cookie) sheet, cover with oiled clingfilm (plastic wrap) and leave to rise for about 15 minutes.

Brush with a little milk, then bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes until golden brown and hollow-sounding when tapped on the base.