* 30g (1 oz / 6 teaspoons) fresh (compressed) yeast, or 2 tablespoons dried active yeast
* 90 ml (3 fl oz / 1/3 cup) hand-hot water
* 60 g (2 oz / 1/3 cup) sugar
* 4 egg yolks
* few drops vanilla essence
* grated peel of 1 lemon
* 375 g (12 oz/3 cups) strong white flour
* 1/2 teaspoon salt
* 90 g (3 oz / 1/3 cup) butter, softened
* 60 g (2 oz / 1/3 cup) chopped candied peel
* 45 g (1 1/2 oz/2 tablespoons) raisins
* 45 g (1 1/2 oz/2 tablespoons) sultanas
* 60 g (2 oz / 1/4 cup) butter, melted, for brushing
1. In a small bowl, cream fresh yeast with water; put in warm place until frothy. If using dried active yeast, whisk with 1 teaspoon of sugar and the water; leave until frothy.
2. In a large bowl, put sugar, egg yolks, essence and lemon peel. Stir in yeast mixture. Mix flour with salt. Gradually add two-thirds flour to yeast mixture, until a sticky dough is obtained.
3. Divide butter into 3 equal pieces. Add one piece at a time, kneading until mixture is heavy and stringy. Add remaining flour; mix well. Knead on a lightly floured surface until firm and oily, but not sticky. Place in a bowl. Cover, set aside for 1 1/2 hours until doubled.
4. Preheat oven to 200C (400F/Gas 6). Well grease a charlotte tin. Knead peel, raisins and sultanas into dough. Place in tin, cover, leave to rise to just below top of tin.
5. Brush with melted butter; bake for 10 minutes. Reduce tempera¬ture to 180C (350F/Gas 4). Brush again with butter; bake for 30-40 minutes. Brush with more butter after 15 minutes. Leave to cool.