PREPARATION

Start the night before you’re going to bake by soaking the fruit for the tea dough in the tea. It’s best left overnight.

Use a large loaf tin, around 15cm x 23cm x 7cm deep pan or halve each recipe to make two loaves.

METHOD

The next day, start with the two doughs and make the plain dough first.

Put the flour, caster sugar, salt and yeast into a large bowl and set aside. Put the milk, butter, lemon zest and vanilla paste into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm.

Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Then tip it out onto a lightly floured work surface and knead for about 10-15 minutes until smooth and elastic.

Next, make the tea loaf dough in exactly the same way but add the tea-soaked fruit and cinnamon prior to kneading. Once both doughs are kneaded place them in two lightly greased bowls and cover with cling film. Leave it to rise for about 1-1½ hours or until they have doubled in size.

Once they’ve risen, tip out the plain dough onto a lightly floured work surface and use a rolling pin to roll it out into a rectangle that is slightly narrower than the longest side of your loaf tin.

Then roll out the tea dough into the same shape and place it on top of the first dough. Roll the two doughs up together into a log and quickly shift them into your lined loaf tin. Place some cling film over the top and set aside for 30 mins whilst you pre-heat your oven to 200°c (fan)

BAKE

Bake for 30 mins on 200°C then turn the oven down to 150°C and bake for another 10 mins. Set aside on a wire rack.

To make the simple glaze make a cup of Peach and Raspberry Infusion. Let it cool completely then pour a tablespoon of it over the icing sugar and stir. You want a really thick consistency like you’d get on an iced bun. Pour it all over the top of the cooled loaf before serving.