- 250g strong white bread flour
- 1 tsp salt
- 7g sachet instant yeast
- 75g butter, cubed
- 1 medium egg, lightly beaten
- 135ml warm milk
- Lots of sultanas
- Icing sugar
Pop the flour, salt, yeast and butter together in a mixing bowl. Gradually add the milk and the egg together. Stir with a knife. When a dough has formed, knead well on a floured board. The dough should be elastic but not sticky.
When you have kneaded for about 5 minutes, pop it back in the mixing bowl and cover with cling film. Leave it to rise for an hour in a warm place (if you have one).
When the dough has risen, roll it out into a rectangle so that it is about half a centimetre thick. Cover with sultanas and icing sugar. Roll it up lengthways but from both sides - so that it looks a bit like a scroll!
Pop it in a round baking tin so that it is shaped like a circle. Leave to rise for a further hour. Cook for about 15 minutes on a high heat. The bread is done if it sounds hollow when you tap it.
Allow it to cool a bit then cover it in icing - just a couple of tablespoons of icing sugar with a little bit of water mixed up in a cup does the trick!