Chop all nuts and dried fruits (except raisins & sultanas) into same size bits.
Mix together flour, yeast and sugar under the yeast batter. Now slowly beat in the milk to make a smooth batter.
Cover with foil and leave for about 20 minutes until frothy.
In a separate large bowl, mix in flour and salt. Rub in the butter.
Mix in cinnamon powder, sugar and fruits.
Beat the eggs. Mix it to the yeast batter. Mix in the flour & fruit mixture. Use a spatula to mix in the dough thoroughly.
Knead the dough, add if necessary little flour, until it is smooth and no longer sticky.
Cover with foil and leave it in the bowl, in a warm place for about 50-60 minutes, until risen and doubled in quantity.
Butter a 900gram loaf tin. Spread the dough evenly. Do not press down. Only fill till three-quarters, as it will rise.
Set the oven temperature to 200C/400F/Gas Mark 6. Bake in the centre of the oven for 20 minutes.
Now loosely cover with foil sheet and bake for another 25 minutes. To check if loaf is cooked, take a skewer, pierce it through the middle, if it comes out dry then it is done. If the skewer returns with moist dough, then it needs at least 10-15 minutes more.
Remove from the oven. Allow to cool completely. Slice and serve.
Serve with Tea or Coffee.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.