Brioche Easter loaf

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Brioche Easter loaf
Brioche Easter loaf

Line a 23x15 cm loaf tin with baking paper and grease with nonstick spray.

1. Mix the yeast, milk and half the sugar well in a measuring jug. Leave to stand in a warm place for about 30 minutes or until a thick frothy layer forms on the mixture.

2. Put the cake flour, rest of the sugar, the salt, cinnamon, mixed spice and fruit cake mixture in the bowl of an electric mixer fitted with a dough hook.

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