2 1/2 tsp dried yeast
7 1/2 fl oz (225 ml) tepid milk
12 oz (350g) plain flour
1/2 tsp salt
4 oz (115g) unsalted butter, softened
2 egg yolks
2 oz (60g) caster sugar
2 1/2 oz (75g) candied citrus peel, chopped
1 1/2 oz (50g) sultanas
a pinch of nutmeg, grated
zest of 1 lemon and 1 orange, grated
1 tsp vanilla extract
egg glaze, made with 1 egg yolk beaten with water
icing sugar, to decorate
1. Sprinkle the yeast into the milk in a bowl. Leave for 5 min; stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the center of the flour and pour in the yeasted milk.
2. Use a wooden spoon to draw enough of the flour into the yeasted milk to form a soft paste. Cover the bowl with a tea towel, and leave to “sponge” until frothy and risen, 20 min.
3. Mix in the flour from the sides of the well to form a stiff dough.
4. Turn the dough out on to a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
5. Put the dough in a bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 hour. Knock back; rest for 10 minutes.
6. Grease a round mould, either a deep cake tin, or a small saucepan, about 8x6 inches (20 x 15 cm), with 1/2 oz (15g) softened butter. Line the base and sides of the mould with baking parchment so that it extends 5 in (12cm) above the top.
7. Knead 3 1/2 oz (100g) softened butter, egg yolks, sugar, citrus peel, sultanas, nutmeg, lemon and orange zests, and vanilla extract into the dough until thoroughly combined, about 5 minutes.
8. Shape the dough into a round loaf. Place in the prepared mould. Use the tip of a sharp knife to cut an “X” across the top. Cover with a tea towel and prove until doubled in size, about 2 hours.
9. Brush the loaf with the egg glaze. Bake at 350 F degrees (180 C) for 45 minutes until a metal skewer inserted into the center comes out clean. Remove from the mould and leave to cool in the lining paper on a wire rack. Dust with icing sugar.
From Bread by Eric Treuille &Ursula Ferrigno