1). Mix the yeast and warm water. Rest for 5 minutes
2). Grease a 20cm round cake tin with butter
3). Add the flour, sugar and salt directly to the pan. Whisk to combine.
4). Add the yeast,water, milk, butter, oil and egg and whisk together. Be careful that no clumps of flour remain.
5). Let the cake batter rest for 40 minutes.
6). Make the cinnamon swirl by stirring the brown sugar, cinnamon, melted butter and salt.
7). After the cake batter has fully rested, sprinkle the cinnamon mixture evenly over the top. Swirl the mixture through the batter using a knife. Rest for 20 more minutes.
8). Place the cake in the oven while the oven is still off, THEN set the temperature to 170.
9). Bake for 30-35 minutes from when you put the cake in the oven.
10). Cool the cake for 15 mins before glazing. This is your chance to hide the little “feve” (aka the dried bean)
11). To make the glaze: Whisk all of the glaze ingredients together and drizzle over the cake.
12). Sprinkle with the coloured sprinkles, one colour at a time to make colour blocks.
