I have enjoyed this recipe for many years. With swirls of cherries and almonds wrapped in a heavenly vanilla-scented dough, it makes a special treat for Easter and beyond. This dough works particularly well in a breadmaker.

Ingredients

• 1¼ cups just-warm milk
• 1 teaspoon salt
• ½ cup caster sugar
• 1 tablespoon vanilla essence
• 125 grams softened butter
• 2 eggs, separated
• 4 cups flour
• 4 teaspoons bread machine or Surebake yeast
• Filling
• ¾ cup ground almonds
• ¼ cup sultanas
• ½ cup glace cherries, finely chopped
• ¼ cup sugar
• Topping
• 1 tablespoon butter for brushing
• ¼ cup icing sugar

Method

1. Put the loaf ingredinets into a bread machine in the following order, milk, salt, sugar, vanilla, butter, egg yolks, flour and yeast. Set the machine to dough.
2. When the dough is ready, turn out and deflate gently. Roll out to a rectangle about 1.5cm thick. Combine filling ingredients with the two egg whites and spread on top, leaving a 1cm boarder all the way around. Roll the dough up from the short edge making sure the join is underneath. Press the edges together and transfer to a greased baking tray. Cover with a clean towel and leave for about 45 minutes until doubled in size.
3. Bake at 190ºC for about 45 minutes, or until the loaf sounds hollow when tapped underneath. Brush with butter while warm and sprinkle with a thick layer of icing sugar. Slice and serve warm. This loaf keeps well in an airtight container for 2-3 days.
4. To make by hand
5. Mix together the yeast and milk and set aside for 10 or so minutes until frothy. Add the vanilla essence, eggs and softened butter. Sift the dry ingredients into a bowl, make a well in the centre and add the yeast mixture. Mix with one hand to make a sticky dough. Turn out on to a floured board and knead for 10-15 minutes until the dough is soft and pliable. Cover with a clean towel and leave for 1 hour or until double in bulk. Deflate gently and continue from step 2.