Instructions

• Add the flour, yeast, one tablespoon of sugar and the room temperature milk to a mixing bowl and combine until a dough forms.

• Cover the mixing bowl with clingfilm and leave to rise in a warm area of the house for two hours.

• In a separate bowl, beat the eggs, vanilla, sugar and salt together. Tip in to the dough a long with the butter, chopped almonds, semolina and ground cardamom. Mix and then knead the dough in the bowl.

• Dust a clean work surface with flour, tip the dough out of the bowl and knead for 5 minutes.

• Return the dough to the bowl, cover and leave to rise for a further hour.

• Remove the dough from the bowl, flatten and sprinkle the sultanas, chopped apricots and chopped figs on top. Knead the dough for a final time, combining the dried fruit and dough.

• Butter the cleaned cans/tins or line with baking paper. Divide the dough in to four separate pieces and place in to the cans. Cover the cans with greased clingfilm and leave in a warm place for two hours.

• Preheat the oven to 180C or 160C for fan assisted ovens, remove the clingfilm from the cans and place the cans on to a baking tray.

• Bake for 25 minutes, carefully cover the tops with foil and continue to bake for a further 15 minutes. Allow to cool completely before icing.

• Mix the icing sugar, lemon juice and water together, remove the bread from the can and drizzle the icing on top. Decorate with rose buds.