This wonderful fruity bread is delicious served for breakfast.

Ingredients: (Serves 8-10)

• 225 g/8 oz strong white bread flour
• ½ teaspoon salt
• 120 g/4½ oz unsalted butter
• 1 tablespoon dried easy blend yeast
• 5 tablespoons caster sugar
• 1 egg, beaten
• 6 tablespoons warm milk
• 85 g/3 oz chopped, dried apricots
• 55 g/2 oz milk chocolate chunks
• 1 tablespoons finely grated orange rind
• 55 g/2 oz white marzipan, grated
• 55 g/2 oz icing sugar, sifted
• 1-2 tablespoons fresh orange juice
• 1 tablespoon flaked almonds, toasted

Method:

Put the flour and salt in a bowl and rub in 3 tablespoons butter. Stir in the yeast, 2 tablespoons sugar, egg and enough of the milk to make a soft dough. Turn out onto a surface lightly dusted with flour and knead for 10 minutes until the dough is smooth and elastic.

Roll out to a 30 x 18-cm/12 x 8-inch rectangle. Beat the remaining butter and 3 tablespoons sugar together in a medium bowl until smooth. Stir in the apricots, chocolate chunks and grated orange rind. Spread the mixture evenly over the dough ad sprinkle with the grated marzipan. Roll up the dough from one short end like a Swiss roll. Gently roll it backwards and forwards until the roll is approximately 35-cm/14-inch long.

Using a sharp knife, cut the roll lengthwise into 3 long strips of equal width, leaving them joined at the top. Plait the 3 strips together, pinch the ends and lift onto a parchment paper-lined baking sheet. Cover loosely with a sheet of oiled plastic wrap and leave in a warm place until doubled in size.

Preheat the oven to 200ºC/400ºF/Gas mark 6. Bake for 10 minutes. Lower the temperature to 160ºC/325ºF/Gas mark 3, cover with aluminum foil and bake for 15 minutes more, until well risen and golden brown. Combine the icing sugar with enough orange juice to form a smooth, thick icing. Drizzle over the hot plait and sprinkle with the almonds. Serve and eat while still warm.