Step 1

Place orange zest and 100 g baker's flour into mixing bowl, then grate 10 sec/speed 9. Transfer into a bowl and set aside.

Step 2

Place water, milk and yeast into mixing bowl, then heat 3 min/37°C/speed 1.

Step 3

Add reserved grated zest and flour mix, remaining baker's flour, salt, butter, caster sugar, light brown sugar, egg and ground spices, then mix 6 sec/speed 7. Scrape down sides and of mixing bowl with spatula.

Step 4

Add sultanas and currants, then start Dough /2 min.

Step 5

Transfer dough onto silicone bread mat or a lightly floured work surface and shape into a ball. Wrap in silicone bread mat or place into a bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl.

Step 6

Preheat oven to 180°C. Set aside a bread tin (25 x 9 x 11 cm).

Step 7

Knock down dough and divide into 10 equal-sized pieces. Form into cylinder shaped rolls and arrange side by side in the tin. Cover bread tin with a silIcone bread mat or kitchen towel and then set aside to prove again until doubled in size (approx. 45 minutes).

Step 8

Place plain flour, salt, olive oil and water into mixing bowl, then mix 30 sec/speed 4.

Step 9

Transfer into piping bag and pipe crosses onto the top of loaf. Bake for 35-40 minutes (180°C) or until golden brown. Allow to cool in tin for 10 minutes before transferring onto a wire rack. Clean and dry mixing bowl.

Step 10

Place juice and honey into mixing bowl, then cook 2 min/100°C/speed 4, without measuring cup.

Step 11

Using a pastry brush, brush hot sugar syrup onto loaf while still warm. Allow to cool before serving with butter or jam.