The perfect Irish Halloween barmbrack recipe

Directions

1. Warm the milk in a saucepan, then stir in the butter until it has completely melted.
2. In a small bowl, combine the dried yeast with one tablespoon of castor sugar. Pour in half of the warm milk and butter mixture, then add the beaten egg and stir to combine.
3. Sift the ground cinnamon together with the plain flour into a large mixing bowl. Form a well in the center and pour the yeast mixture into it. Lightly dust the liquid surface with some of the flour from the sides, then set the bowl in a warm location for about 20 minutes, until the yeast becomes frothy.
4. Pour the remaining warm milk mixture into the bowl and stir everything together to form a dough. Transfer the dough to a lightly floured work surface, sprinkle over the remaining castor sugar, raisins, currants, and chopped dried fruit peel, then knead until all the fruit is evenly distributed.
5. Place the dough into a large bowl that has been greased with melted butter. Cover the bowl tightly with plastic wrap and let it rest in a warm spot until it has doubled in volume.
6. Punch down the dough and knead it briefly, then shape it into a loaf and place it into a buttered bread tin. Brush the top with a little melted butter, cover, and allow it to rise again until doubled in size.
7. Preheat your oven to 400°F (200°C/Gas Mark 6). Bake the barmbrack for 40 minutes, or until a skewer inserted into the center emerges clean.
8. For a glossy finish, dissolve one tablespoon of castor sugar in 2 fl oz (50ml) of boiling water, then brush this syrup over the hot loaf as soon as it comes out of the oven. Allow the barmbrack to cool completely before slicing.