Ingredients:

• 3   3/4 cups + 4  1/2 teaspoons all purpose flour , cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup

• 1 tablepsoon instant yeast or quick rise yeast , NOT regular active yeast

• 2 teaspoons salt

• 1 cup unsweetened milk of choice , it must be unsweetened as any change in the sugar content will affect how the recipe works.

• 1/2 cup cold water , straight from the tap is fine

• 1/4 cup maple syrup , real natural maple syrup and not a processed flavoured syrup as it will affect how the recipe works

• 1/2 packed cup dairy-free butter , melted (measured before melting). See recipe notes for an oil-free option)

• 1/2 cup cane or turbinado sugar

• 2 tablespoons ground cinnamon

Frosting Ingredients (Optional):

• 1  1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 5 - 6 teaspoons milk of choice

Instructions:

1. In a large bowl or in a stand mixer add the flour, yeast and salt. Mix them together so they are distributed evenly, then add the milk, water and maple syrup. Mix until all the flour is combined and you have a sticky dough, making sure you get right into the bottom of the bowl. Then cover with cling wrap.

If you wish to leave the dough overnight or all day before baking, put it in the fridge and leave it there for anything between 8 - 10 hours.

If you want to make the speedier version, you can put the bowl on the stove top or next to it and set the oven on low so that the residual heat kicks the yeast into action (make sure it isn't in direct contact with the heat though. There should just be gentle warmth. Anything more could kill the yeast). If you do this it will need to be left for 2 hours (although up to 3 will be fine).

If you just leave it on the kitchen counter with no warmth from the oven you should leave it for anything between 3½-4½ hours.

2. Once the resting time has passed, line an 8 x 8 pan (or similar, it doesn't have to be exact) with parchment paper and preheat the oven to 350°F.

3. Melt the butter gently until liquid. Be sure it is at room temperature before you dip the dough in it or you could kill the yeast and affect how the bread turns out.

4. Mix the cinnamon and sugar together in a small bowl.

5. Peel back the cling wrap and dust the dough with a sprinkle of flour and dust your hands too. Pull the dough away from around the edges of the bowl, then pull off chunks of dough about the size of golf balls. Roll them in your hands to neaten them up a bit although you don't have to worry about being too tidy.

6. Dip each one into the butter, then roll in the cinnamon sugar before placing in the pan. Repeat until all the dough is gone. Make sure all the balls touch each other in the pan. They should be nestled in there snugly.

7. If you have any leftover butter, pour it over the dough in the pan, and spoon any leftover sugar mixture over too. It will be a little sludgy because of the butter getting mixed into it but that's fine.

8. Cover the pan loosely with cling wrap, place it on the stove top or next to it, so that the warmth from the oven preheating can reach it and leave for 30 mins. If your dough was refrigerated, leave for 50 mins. Make sure it isn't in direct contact with the heat from the oven. There should just be gentle warmth. Anything more could kill the yeast.

9. Once it's rested place in the oven and bake for 26 minutes. It should be puffy and if you used butter, it should be bubbling around the edges.

10. Using the edges of the parchment paper, lift the bread out of the tin and onto a cooling rack. Be careful because any drips will be very hot. Leave for 10 minutes before frosting or serving.

For the Frosting:

1. In a small bowl, add the powdered sugar and the vanilla. Gradually add the milk, stirring as you go to work out any lumps. 6 teaspoons should be plenty. You need much less than you imagine you will. One minute it will look like there is no-where near enough milk, the next it will be ok. You need it to be thick but pourable so you can drizzle it easily.

2. While the bread is still warm and just before serving, drizzle over the frosting.

3. ENJOY!

Recipe Notes:

Serve warm.

Leftovers will keep in the fridge for 4 - 5 days and reheat well.

Crumble topping can be made many weeks ahead and stored in a sealed container or freezer bag in the freezer.