Plaited cranberry, orange and coconut custard loaf

Place butter, sugar and milk in a saucepan on low heat. Stir for 2-3 minutes, until melted and combined. Remove from heat. Set aside to cool for 10 minutes. Add yeast, orange zest and egg. Stir.

Place flour in a bowl. Make a well in centre, add milk mixture and mix. Turn out onto a lightly floured surface and knead for 6-8 minutes, until smooth. Return dough to bowl, cover and stand in a warm place for 1 hour, until doubled in size.

Meanwhile, to make custard, mix powders, sugar and 1/4 cup water in a saucepan until smooth. Heat on low, gradually adding 1 cup water, stirring, for 3-4 minutes, until thick enough to coat back of a wooden spoon. Transfer to a bowl and cover surface directly with plastic wrap to prevent a skin forming. Set aside to cool.

Punch down dough. Turn out onto a lightly floured surface, add cranberries and knead for 2 minutes, until combined. Roll out dough to a 25cm x 35cm rectangle. Place on a baking tray lined with baking paper. Spread thickened custard down centre of dough lengthways, spreading to 12cm wide. Using scissors or a sharp knife, cut uncovered edges of dough at 2cm intervals towards custard. Starting from top, fold each strip of dough over custard, alternating sides and pressing edges lightly to join. Cover and set aside to prove for 30 minutes, until risen slightly.

Preheat oven to 200°C (180°C fan-forced). Brush loaf with reserved beaten egg. Bake for 30 minutes, until golden. Cool on a wire rack.

Sift icing sugar into a bowl, Add coconut and stir. Add 2 tablespoons water and mix. Drizzle over loaf and scatter with almonds. Allow icing to set.