Exotic tea cake

Method

1. Heat the milk and water together and add the tea. Leave to infuse for a few minutes.

2. Combine the flour, salt, yeast, sugar, butter and eggs in a large mixing bowl.

3. Make a well in the centre and gradually pour in the milk and water mixture. Knead until the dough comes together, then turn out onto a lightly floured surface and knead until smooth and springy - this will take at least 5 minutes. Place the dough back in the bowl and leave for 1½ hours until doubled in size.

4. Lightly grease a baking tray. Add the cinnamon, mandarins, sultanas, mixed peel and citrus zests to the dough. Divide into two pieces and shape each one into a ball.

5. Flatten the balls to a thickness of about 7.5 cm and score each piece into eight equal segments using a sharp knife. Place the dough on the baking tray and leave to rise for a further hour until doubled in size again.

6. Preheat the oven to 220C/gas 8. Bake the loaves for 20 minutes until golden brown and transfer to a wire rack to cool. Cut the bread into slices, and serve toasted, spread with butter.