Spiced Easter Bread

Place flour, caster sugar, yeast and salt into a large mixing bowl. Mix together melted butter, milk and eggs. Add to the dry ingredients and mix well to form a soft dough.
Turn dough out onto a well floured surface and knead for approximately 5 minutes or until dough is smooth and elastic. This can also be done in an electric mixer using the dough hook attachment.
Place dough into a large lightly greased bowl. Select Dough Prove 1 and allow dough to prove for approximately 45 minutes or until doubled in size.
While dough is proving make the filling.
Place butter, brown sugar and spices in a small bowl and mix until well combined. In a separate bowl combine sultanas, mixed peel and pecans and set aside.
After the first prove, knock the air out of the dough and turn out onto a floured surface. Roll dough out to a rectangle approximately 38cm x 30cm.
Gently spread butter filling over the dough then sprinkle evenly with fruit and nut mix. Roll the dough up tightly from the short side to form a roll.
Place onto a tray lined with baking paper and chill in the refrigerator for 30 minutes. Remove from the fridge and cut in half lengthwise with a sharp knife.
Position the two halves together side by side with the cut sides facing up. With cut sides up form into a twist, overlapping one half over the other. Carefully place the twist into a well greased 28cm x 13cm deep loaf tin.
Select Dough Prove 1 for approximately 30 minutes or until dough has doubled in size.
Bake in preheated oven on Circotherm at 190 deg C on wire rack on shelf 2 for 25-30 minutes or until loaf is golden brown.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
For the icing, mix ingredients together until smooth then drizzle over loaf.