Ingredients

• 50g Butter
• 1 Lemon
• 175g Unsalted Butter
• 360g Plain Flour
• 100g Candied Citrus Peel
• 150g Raisins
• 20ml Brandy
• 1 tablespoon Orange Blossom Water
• 2 Eggs
• 1 Egg Yolk
• 75g Buttermilk
• 1 teaspoon Vanilla Extract
• 10g Dried Yeast
• 150ml Whole Milk
• 150g Sugar
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• 30g Flaked Almonds
• 20g Icing Sugar

Tools

• Oven
• Whisk
• Wooden spoon
• Cooling rack
• Stove
• Pastry brush
• Kenwood Chef
• Bundt tin - 20cm (8")
• Saucepan - medium
• Jug
• Kenwood bowl - kenwood chef

Method

1. Chill a clean bundt tin in fridge - 10 min
2. Remove from fridge
3. Grease with butter
4. Sprinkle with plain flour
5. Add candied citrus peel, raisins, brandy and orange blossom water to a clean saucepan
6. Heat until warm - low heat
7. Stir then set aside
8. Add egg, egg yolk, buttermilk, lemon and vanilla extract to a clean jug
9. Whisk until combined then set aside
10. Attach Dough Hook
11. Add dried yeast, whole milk, sugar, plain flour, unsalted butter, ground cinnamon and ground nutmeg to the Kenwood Bowl
12. Transfer content of jug to Kenwood Bowl
13. Mix with splashguard fitted until mixture comes together - 10 min, Speed 2
14. Remove the bowl from the machine
15. Cover with kitchen towel
16. Prove - 1 hr
17. Scatter flaked almonds over the bundt tin
18. Transfer content of saucepan to Kenwood Bowl
19. Mix with splashguard fitted until combined - 1 min, Speed 2
20. Transfer dough to bundt tin
21. Cover with kitchen towel
22. Prove - 1 hr
23. Pre-heat oven - 170°C
24. Bake until golden brown - 50 min, 170°C
25. Remove onto cooling rack and let cool - 3 min
26. Turn out onto cooling rack until completely cool
27. Dust with icing sugar
28. Serve

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