Sweet Easter Bread

Instructions

For this recipe you'll need six tin cans with the labels removed and the can cleaned. Use baking paper to line the cans.

Sieve the mixed spice, cinnamon, salt and flour in to a mixing bowl and rub in the butter.

Form a well in the middle of the mixture and tip in the sugar and yeast.

In a separate bowl, beat the egg and room temperature milk and tip in to the well. Mix the ingredients until a dough forms.

On a clean work surface that's been dusted with flour, add the dried fruits and knead until smooth.

Add the ball of dough to a buttered mixing bowl, cover with a tea towel and leave in a warm place for two hours.

On a clean work surface that's been dusted with flour, press down on the dough, return to a ball shape and place in the bowl. Cover and leave for an hour.

Divide the dough in to six pieces and roll in to individual balls. Place each ball in to the lined cans and leave for half an hour to an hour.

Once the dough has risen, preheat the oven to 240C and place the bread in the oven for half an hour or until golden brown.

Once baked, carefully remove the bread from the tin and leave to cool.

When completely cool, mix the icing ingredients together and spoon on top of the bread a long with Easter decorations.