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- 85g sultanas
- 1/2 7g sachet Asda Easy Bake Yeast (1 level tsp)
- 225g plain white strong flour
- 75 caster sugar
- 75g unsalted butter, softened, plus extra for greasing
- 2 large eggs, beaten, plus 2 extra yolks
- 1/2 tsp vanilla extract
- 2 tsp clear honey
- 1 orange, grated zest of
- 1 lemon, grated zest of
- 50g mixed chopped peel
- Icing sugar
Put the sultanas in a bowl and pour over boiling water to cover. Set aside to soak. When cold, drain well and pat dry with kitchen paper.
Meanwhile, mix the yeast in a large bowl with 115g of the flour and 15g of the sugar. Add 115ml tepid water and mix to make a smooth batter. Cover with cling film and set aside for about 30 minutes, until foamy.
Beat the butter with the rest of the sugar until creamy. Beat in the eggs and extra yolks with the vanilla, honey, orange and lemon zest, peel, sultanas and a pinch of salt.
Add to the yeast mixture, beat well, then mix in the rest of the flour. Cover with cling film. Leave in a warm place until doubled in size.
Heat the oven to 180C/160C Fan/Gas 4. Cut 6 rounds of baking paper to fit the bases of 6 tins. (The tins should be empty 220g-sized food tins, washed and dried). Grease the tins and put the paper in the bases but be careful of any sharp edges.
Stir in the dough to knock out the air, then divide it between the tins.
Leave in a warm place until the dough rises to the top of the tins. Bake for 25 minutes, until golden.
Remove from the oven, leave for 5 minutes, then turn out of the tins and cool on a wire rack. Dust with icing sugar. Tie baking paper around each loaf with string to decorate.