Paul Hollywoods Sicilian lemon and orange sweet bread recipe - white bread

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 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.
• 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.
• Leave to prove for 3 hours, until the dough has reached the top of the tin.
• Heat your oven to 200C.
• 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 180C 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 10 minutes, then release the sides of the tin.
• Place the bread on a wire rack to cool completely.