Ingredients:
500 g (1 lb 2 oz) flour
20 g (0.7 oz ) fresh yeast
¼ l (1 cup) warm milk
2 eggs
200 g (7 oz) sugar
½ tsp salt
1/8 tsp nutmeg
1/8 tsp allspice
grated zest of 1 orange
grated zest of ½ lemon
120 g (4 oz) butter, softened
50 g (1.7 oz) candied lemon rind
1 egg yolk
Preparation:
- Sift flour into a large bowl. Make a “well” in the middle. Add yeast and milk. Stir with little bit of flour. Cover, let rise for 15 minutes.
- In a separate bowl beat eggs with sugar, salt, nutmeg, allspice and grated lemon zest. Add to flour mixture. Add butter, orange and lemon rind. Knead the dough again, cover and let rise for 30 minutes.
- Put the dough in greased 10 inch (26 cm) cake tin. Let rise for 15 minutes. With a pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting cuts that meet at the center. The cuts should be quite deep (at least halfway through the loaf) to allow the dough to rise up from the center and form the traditional crests on the loaf.
- Preheat oven to 190 C (375 F). Brush with the egg yolk over top and bake for 30-40 minutes.
