Paul Hollywood's Sicilian lemon and orange sweet bread

Serves: 8

We are going to make this bread for tea or for brunch at the weekend - slice it and spread with unsalted butter and maybe some lemon curd too – Sicilian sunshine brought to your kitchen..

The recipe is taken from Bread by Paul Hollywood (£20, Bloomsbury)

Ingredients

400g strong white bread flour, plus extra for dusting
7g salt
40g caster sugar
10g fast-action dried yeast
120ml tepid full-fat milk
4 medium eggs, at room temperature, lightly whisked
100g unsalted butter, at room temperature, plus extra for greasing
Finely grated zest of 2 lemons and 1 orange (unwaxed)
Juice of ½ lemon
100g flaked almonds
100g mixed candied peel
100g dried cranberries
FOR THE TOPPING:
2 medium egg whites
25g caster sugar, plus extra for sprinkling
25g ground almonds
50g flaked almonds

Method

Put the flour in a food mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and the butter, in small pieces.
Mix on a slow speed for 3 minutes, then on a medium speed for 4 minutes, kneading to a soft, elastic dough.
Tip the dough into a bowl, cover and leave to rise for 1 hour in a warm place.
Grease a 23cm round, deep springform cake tin. Mix the lemon and orange zest with the lemon juice, almonds, candied peel and cranberries. Add to the risen dough and use your hands to incorporate it well.
On a lightly floured surface, shape the dough into a ball. Put into the prepared tin and place inside a large, roomy plastic bag. Again leave to prove in a warm place for 3 hours, until the dough has reached the top of the tin.
Heat your oven to 200°C/fan 180°C/Gas 6. Bake the sweet bread on the middle shelf of the oven for 20 minutes. Meanwhile, for the topping, in a bowl, stir the egg whites, sugar and ground almonds together to make a paste.
Take out the bread, spread the almond paste on top (some will run to the sides) and sprinkle with the flaked almonds and a little sugar.
Lower the oven setting to 180°C/fan 160°C/Gas 4 and bake for a further 20 minutes, covering loosely with foil towards the end of cooking if it appears to be over-browning.
Leave the sweet bread to cool in the tin for ten minutes, then release the sides of the tin. Place the bread on a wire rack to cool completely.