Valli Little's twisted Anzac bread

Step 1

Place yeast, milk and 1 tsp caster sugar in a bowl and whisk with a fork to combine. Set aside for 5 minutes or until frothy.

Step 2

Place the flour, yolks, yeast mixture, 125g melted butter, 1 tsp salt and remaining sugar in the bowl of an electric mixer fitted with a dough hook. Knead on medium-low speed for 10 minutes or until smooth. (Alternatively, knead by hand on a lightly floured surface until smooth and elastic.) Place the dough in a lightly greased bowl and cover with a clean tea towel and set aside for 1-11/2 hours until doubled in size.

Step 3

Lightly flour a large piece of baking paper and place on a work surface. Knock back dough and roll out on the floured paper to a 25cm x 45cm rectangle.

Step 4

Preheat the oven to 180°C. Combine orange zest and remaining 25g melted butter in a bowl. In a separate bowl, combine macadamias, oats, mixed spice and cinnamon. Brush butter mixture over dough leaving a 1cm border. Scatter over three-quarters macadamia mixture, then drizzle over golden syrup. Working from the long edge closest to you, roll dough into a log, pressing down to seal. Cut dough lengthways to create two logs.

Step 5

Turn the halves cut-side out to expose macadamia, then twist two logs together and pinch ends to seal. Transfer loaf using baking paper to a large baking tray. Scatter with remaining macadamia mixture.

Step 6

Bake for 10 minutes, then reduce oven to 170c and bake for a further 35 minutes or until golden and cooked through. Transfer to a wire rack to cool slightly.

Step 7

Serve bread warm drizzled with extra golden syrup.