Traditional Italian Sweet Bread

Directions

• In a small bowl, combine fresh yeast, 2 tsp caster sugar, 2 tsp sieved flour, and 2 tsp warm milk to make a light batter. Cover and keep in a warm place for 30–40 minutes or until it becomes frothy and spongy.
• In a separate bowl, beat the whole egg, yolks, vanilla essence, and remaining sugar. Add the melted 100 g of butter and mix. Combine this with the activated yeast batter.
• Add this wet mixture to the remaining sieved flour and gradually add warm milk while mixing. Knead into an elastic dough on a floured surface. Continue kneading until smooth.
• Place the dough in a greased mixing bowl, cover it with plastic wrap, and leave it in a warm place to rise until it doubles in size (about 1–2 hours).
• Preheat the oven to 200°C. Grease a 6×3-inch cake tin and line with butter paper. Wrap the tin sides with foil (3 inches above the top), tie with string, and lightly dust the inside with flour.
• Once the dough has risen, gently knead in the chopped nuts, raisins, sultanas, and candied peel. Shape and place the dough in the prepared tin. Using a sharp knife, cut a 9 cm cross on the surface. Cover loosely and let rise again until the dough touches the foil top.
• Recut the cross and place the remaining 20 g of butter in the centre. Bake at 200°C for 10 minutes, then lower the oven to 170°C and continue baking for 40–50 minutes, or until a skewer inserted into the centre comes out clean.
• Cool in the tin for 10 minutes, then remove the foil and gently lift out the loaf. Cool fully on a wire rack. Dust generously with sifted icing sugar and cinnamon powder before serving.