The perfect Irish Halloween barmbrack recipe

Directions

1. Gently warm the milk in a saucepan, then add the butter and let it melt completely in the warm milk.
2. In a small bowl, mix the dried yeast with 1 tablespoon of the castor sugar. Pour in half of the warm milk-butter mixture and add the beaten egg. Stir to combine.
3. Sift the flour and ground cinnamon together into a large mixing bowl. Make a well in the center and pour the yeast mixture into it. Sprinkle a little flour over the liquid, then cover the bowl and leave it in a warm spot for 20 minutes or until the yeast becomes frothy.
4. Pour in the remaining warm milk-butter mixture and mix everything together to form a dough. Turn the dough out onto a lightly floured surface. Sprinkle the remaining sugar, raisins, currants, and chopped dried fruit peel over the dough, then knead until all the fruits are evenly incorporated.
5. Place the dough into a large bowl that has been greased with melted butter. Cover the bowl with plastic wrap and set it in a warm place until the dough has doubled in size.
6. Punch the dough down to deflate it, then knead it briefly. Shape the dough and place it into a greased bread tin. Brush the top with melted butter, cover, and let it rise again until doubled in bulk.
7. Preheat the oven to 400°F (200°C/Gas Mark 6). Bake the loaf for 40 minutes, or until a skewer inserted into the center comes out clean.
8. While the loaf is still hot from the oven, stir 1 tablespoon of sugar into 50ml (2 fl oz) of boiling water until dissolved, then brush this glaze over the top. Let the barmbrack cool completely before slicing.