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.