Take 50ml LukeWarm Water. Add 1 tbs of Sugar and Yeast. Mix it well and keep it aside until it froths.
In a mixing bowl, take all purpose flour, 2 tbs oil, 4 tbs of sugar, ½ tbs of salt, and 2 tbs of custard powder.
Add activated yeast solution in the bowl and knead a dough. While you knead, add water as per the requirement. Every flour had different absorption capacity to water, so handle it carefully.
Initially the dough will be sticky. You will need to knead dough for another 10-15 minutes for it to become non-sticky and elastic.
Keep the kneaded dough in a greased bowl and cover it with cling wrap. Keep this aside for about 30-34 minutes or until the dough doubles in volume. This process is called the first rise.
After the first rise, take the dough on a surface, lightly dusted with flour. Punch the dough to release the air in the dough (carbon-di-oxide).
Spread the dough on the surface and sprinkle tutti frutti. Gently fold the dough and knead it for another 5 minutes. If you feel that the dough is sticky, you may dust the flour and knead it further. The purpose is to mix the tutti frutti evenly in the dough.
Shape the dough into a loaf and place it in a greased loaf pan.
Cover the loaf pan with a cling wrap and keep it aside for another second rise. The process should take about 30-40 minutes. The dough should again double in volume.
Preheat the oven at 200 degree for about 10 minutes.
After the second rise, remove the cling wrap. Give milk wash to dough.
Bake the loaf in the preheated oven for about 35 minutes at 200 degrees
Once the loaf is baked (about 35 minutes), take the loaf out and de-mould it.
To keep the top crust soft, brush the crush with butter and let it rest on a wired rack for 2 hours, before slicing.