Easter bread

This was nice - not super sweet but felt special and Easter-y. If I'd had an orange or lemon in the house, I would have grated in the zest for more citrus-ness.

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup candied citrus peel, chopped
1/4 cup raisins

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat with whisk for a couple minutes.

Stir in 2 eggs, vanilla, cinnamon and 1/2 cup flour. Beat 2 minutes. Stir in dried peel and fruit; mix well.

Stir in enough remaining flour to form a soft dough (you do not need to add it all).

Turn dough out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 6-8 minutes.

Place in a bowl greased with oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide in three. Roll out each piece into a long, thin rope and braid them on a greased pan.

Pinch rope ends together. Tuck in any dried fruit which is sticking out, so it doesn't burn. Let rise until doubled, about 30 minutes.

Bake at 350°F/160C fan for 25-30 minutes or until golden brown. Remove from pan. Brush top of bread with melted butter.