Place the chopped candied fruit and raisins in a bowl with the port to infuse.
100 ml port wine, 80 g candied or dried fruit
Mix the yeast with warm milk and let rest in a warm place for 5-10 minutes until slightly frothy on top.
2 tbsp dried yeast, 100 ml warm milk
In a large bowl, mix the flour, sugar, lemon zest, butter, whole eggs and salt. Then pour in the yeast milk and knead together.
3 cups plain flour / all purpose flour, 75 g butter, 2 eggs, Pinch salt, lemon zest, 1/2 cup sugar
Once mixed, add in the port and fruits mixture and the chopped nuts. Knead together until well combined.
50 g mixed nuts
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.
Preheat oven to 180°c.
Baste with whisked egg and garnish with remaining nuts, dried fruit slices and icing sugar.
1 egg, 50 g dried fruit slices, Sprinkle icing sugar / powdered sugar, 30 g mixed nuts
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.
1 tsp strawberry jam, 2 tsp hot water