Method

Mix the yeast into about half of the warm water in a small bowl and allow to activate, when frothy add the rest of the water.

Weigh the flour and salt into a large bowl.

When the yeast is going strong add to the beaten eggs and melted butter,mix well.

Add to the flour and bring together to a soft dough.

Knead well.

Put the dough into a buttered bowl and leave to rise in a warm place until doubled in size, about 40 minutes.

Knock back and leave for a further 30 minutes.

Turn out onto a floured surface, knead lightly, place on a large sheet of silicone paper and roll out into a rectangle approx 46x23cm.

Spread the surface with the softened butter. Sprinkle evenly with the sugar, spice and fruit mix.

With the help of the paper, roll up as tightly as possible along the long side.

Trim the ends, and form into a ring.

Place the paper with garland onto a baking tray, cut into the ring at about 2.5-3cm intervals, giving each piece a twist so that cut side is up, yet still joined to the pieces on either side.

Heat oven to 200C

Prove a further 30 minutes

Bake for 25-30 minutes.

Leave to cool.

Ice generously with glace icing sprinkle with chopped glace cherries and toasted flaked almonds.