Method

Add warm milk, sugar & yeast to a bowl then whisk until sugar has dissolved, then leave in a warm place for a hour to go frothy.

Next whisk in the butter & eggs then mix in the flour & salt, then knead this is best done in a food mixer with a dough hook for 10 minutes or by hand on a floured worktop until it springs back.

Put dough in a bowl & cover with clin film with a pierced hole, place in a warm place & allow to double in size i.e. about an hour.

Mix well all the dry coating ingredients apart from the butter in a bowl & have the melted butter in a separate bowl.

Pre-heat oven to 180°c fan.

Grease with butter a baking tin, it can be a large loaf tin or a Bundt/savarin ring mould.

Tip out dough onto a floured worktop & knead for 5 minutes to knock back, then take walnut sized pieces roll into a ball, then dip & coat in the melted butter then roll in the coating sugar then put in the tin, repeat until all the dough in used up.

Set aside for an hour for the dough to double in size in the tin, then place in the oven for 35 minutes or until golden brown on top.

When done take out of the oven let it rest for 5 minutes then tip out of the tin onto a rack to cool to cold.

Make the icing glaze by mixing all the ingredients in a bowl then drizzle over the bread.