- 2 cups milk
- 2 ½ t instant yeast
- 100 g sugar
- ½ cup canola oil
- 540 g cake flour
- ½ t baking powder
- ½ t ground nutmeg
- 2 t salt
- 120 g butter, melted
- 100 g dried cranberries
- For the spiced sugar, mix:
- 300 g sugar
- 3 T ground cinnamon
- 1 t fresh or ground nutmeg
- For the coffee drizzle, mix:
- 1 shot freshly brewed espresso
- 130 g icing sugar
Place the milk and yeast in a small bowl, mix and leave in a warm area until the yeast starts to bubble on the surface.
Place the sugar, oil, flour, baking powder, ground nutmeg and salt in a large mixing bowl and add the yeast mixture. Mix to form a smooth dough.
Place the dough in a lightly greased bowl and cover with clingwrap. Set aside to rise for 1 hour, or until doubled in size.
Once it has risen, knock down the dough and roll out to make a 50 x 25 cm rectangle.
Using a sharp knife, cut out 5 x 25 cm-long rectangles. Liberally brush one pastry rectangle with the melted butter, then scatter over some cranberries. Dust liberally with the spiced sugar and top with another pastry rectangle. Repeat the process with the remaining pastry, ending with a pastry layer. Do not dust the top of the final layer with cranberries or sugar.
Cut into 6 equal pieces and place them into a greased 26 x 11 cm loaf tin, cut side up. Cover lightly with a sheet of clingwrap sprayed with non-stick cooking spray and place in a warm area to rise for 1 hour.
Preheat the oven to 180°C. Bake the bread for 30–35 minutes, or until golden brown.
Allow to cool slightly before removing from the loaf pan and drizzling over the coffee drizzle.
Cook’s note: Nutmeg adds a piney sweetness when fresh, whereas ground nutmeg is a little more subtle.