Place the chopped candied fruit and raisins in a bowl with the port to infuse.
Mix the yeast with warm milk and let rest in a warm place for 5-10 minutes until slightly frothy on top.
In a large bowl, mix the flour, sugar, lemon zest, butter, whole eggs and salt. Then pour in the yeast mixture and knead together.
Once mixed, add in the port and fruits mixture and the chopped nuts. Knead together until well combined.
Mould the dough to be rounded or in a ball shape within the bowl, scraping down the edges and slightly sprinkle with flour before covering it over with cling wrap and a cloth. Allow to rise to double the size. This should take around 1.5 hours, depending on your climate.
Line a baking tray with paper and a light sprinkling of flour. Place the dough onto the tray, forming a ring or "crown", without handling the dough too much. Place a cup or dish in the centre to keep the ring from closing up. Allow to rise for another 30min - 1 hour.
Pre-heat oven to 180°c.
Baste with egg yolk mixture and garnish with remaining nuts, dried fruit slices and icing sugar.
Pop in the oven and bake for 35 to 45 minutes.
Optional: Brush the top with the jam and hot water mix to add a finishing shine before serving.