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Dissolve yeast in 100ml warm milk, add 1/2 tsp of sugar. Soak sultanas in rum. Sift 120g of flour into a bowl, add remaining 250ml milk and mix well. Add yeast mixture, cover, and let it stand in a warm place for 30 mins.
Separate egg yolks and beat with sugar until fluffy and pale in colour. Stir in the rum, add vanilla and mix. In a separate bowl, add a pinch of salt to egg whites. Whisk until peaks form and set aside.
When pliable add butter, 50g at a time. Knead for 2 mins and form into a ball.
Add egg yolk mixture to yeast mixture and mix. Fold in the egg whites. Add the remaining flour in small batches, mixing well each time.
Knead until dough separates from sides of the bowl. Transfer dough to a flat surface and knead for 10 mins. Transfer to a lightly oiled bowl, cover with cling film and wrap in a tea towel. Leave to rise in a warm place for 90 mins.
When dough doubles in size, remove and knead for 2 mins. Knead in sultanas, almonds and mixed peel.
Mix raw egg white with icing sugar and lemon juice. Spread over the top of the bread and let it drizzle down the sides.