It's been bookmarked for anyone else who wants to try it on the virtual recipe drawer that is Bookmarked Recipes - your one-stop shop for tried and tested recipes from the food blogger community updated every Monday.
The page stayed open in the middle of a pile of books while I looked at some new spring menu items, and, as it turned out I had some leftover bread dough, so the time had come to make it.
What I didn't have though was mixed glacé mixed peel, so it was almost put on hold once again, until I found a pot of leftover candied orange zest (made the same as the lemon zest here) from new year and an assiette of desserts. By this time however, it had dried out - no good for garnishing chocolate tart that weekend, but ideal for this bread.
60ml lukewarm water
Sift flour into bowl. Add salt and sugar and make a well in the centre. Add the yeast mixture, milk and egg. Mix by hand, gradually drawing in the flour to form a smooth dough. If the dough is sticky work in more flour.
Knead the dough as for normal bread doughs, around 10 minutes. Leave it to rise for ¾ - 1 hour.
Roll it out on a floured board or work surface to 9 x 16in / 23 x 40 cm rectangle. Mix together ingredients for the filling and sprinkle over dough, leaving a ¾in / 2 cm border all around. With a rolling pin press the filling lightly into the dough. Roll the rectangle like a cooked swiss roll and press the seam to seal it.