This beautiful festive loaf by Andrew MacKenzie will be sure to impress kids and grown-ups alike. Kids can get involved throughout this recipe, from dusting flour to plaiting the loaf! A food processor with a dough hook attachment will make this recipe easier.
- Weigh out the flours and spices and add to a large mixing bowl.
- Pour in 540ml (17fl oz) water and the yeast and combine with your hands until a dough forms – feel free to use a food mixer with a dough hook attachment instead if you wish.
- Flour a work surface and remove the dough from the bowl. Knead for around 20 minutes until the dough is velvety and smooth.
- Sprinkle the salt into the dough and combine it throughout the dough by kneading for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to prove, until the dough has doubled in size. Kids will be astonished to see how the dough has grown, as if by magic!
- Remove the dough from the bowl and flatten slightly. Get the kids to scatter the dried fruit over the dough and gently knead for a further 2 minutes, until the fruit is distributed throughout.
- Split into 3 even-sized portions and roll out into long 3cm thick sausage shapes of equal length. Join the pieces of dough together at one end and start to plait evenly – once you’ve got it going, let the kids take over! When the whole loaf is plaited, bring the ends of the plait towards each other to form a circle and neatly pinch and push the ends together.
- Heavily dust a baking tray with flour and carefully slide the loaf onto the tray. Cover with a damp, warm cloth and leave in a warm place to double in size again.
- Preheat the oven to Gas Mark 9, 250°C or as high as possible.
- Place the loaf into the oven for 10 minutes, then turn down to Gas Mark 4, 180°C, fan 160°C and cook for a further 20 minutes.
- To check the loaf is cooked, tap the bottom. If it sounds hollow, it is ready. Remove from the oven, allow to cool on a wire rack, slice and serve.
See more Christmas baking recipes for kids
A recipe from the Great British Chefs desserts and baking collection