Preparation time: 2 hours
Cooking time: 40 minutes
250 g currants
Finely grated zest of 1 orange
80 g freshly squeezed orange juice
10 g caster sugar
11 g instant yeast
125 g water
100 g caster sugar
700 g bread flour
5 g salt
150 ml milk
2 eggs, lightly beaten
80 g Q.B.B. ghee, melted, cooled
80 g caster sugar
10 ground cinnamon
2 egg yolks, beaten with 1 tablespoon warm water
100 g Q.B.B. ghee, melted and cooled (for brushing)
80 g icing sugar, sifted
40 g warm water
- Place the currants into a bowl with the orange juice and zest. Cover and set aside, at room temperature, overnight.
- Combine the yeast, 10 g caster sugar and 125 g water in a bowl.
- Cover and leave it aside for 20 minutes or until frothy.
- Sift the flour into a large bowl. Add the 100 g sugar and salt in. Stir well to combine.
- In a separate bowl, beat the milk, beaten eggs and melted Q.B.B. ghee together to combine.
- Make a well in the flour. Add in yeast and egg mixtures, stirring it well. Knead until the mixture becomes a soft dough.
- Place the dough in a lightly oiled bowl. Cover with a clean tea towel or cling wrap and leave aside for about 1 hour, or until the dough doubles in size.
- Punch the dough back and then knead for 10 minutes until you have a smooth dough. (Alternatively, you can also knead the dough in an electric mixer fitted with a dough hook for 8 – 10 minutes until smooth and elastic.)
- Preheat the oven to 190°C.
- Grease and line the base and sides of TWO 24 cm spring form cake pan with baking paper.
- Combine the 80 g caster sugar and cinnamon in a bowl and set aside.
- Divide the dough into 3 pieces and roll each piece into a 30cm x 20cm rectangle.
- Brush each piece with some melted Q.B.B. ghee and sprinkle with the cinnamon sugar. Scatter the soaked currents over each piece.
- Roll up each piece of dough loosely from the long end to form a log. Trim the ends, then cut each log into 6 equal rounds. Lay each round, cut-side up and flatten slightly with your hands.
- Arrange the slices in the cake pan in a circular pattern, leaving 1 cm between each. Cover with a clean tea towel and leave aside for 30 minutes until slightly risen.
- Brush the tops with the egg yolk glaze. Bake for 25-30 minutes or until golden and cooked through.
- Cool slightly in the pan before transferring them to a wire rack.
- Sift the icing sugar into a bowl, then stir in the warm water to form a loose icing.
- When the Easter bread is just warm, drizzle with the icing, allowing it to drip down the sides, and serve.