• 60 g/ 2 oz butter, plus more to serve
• 350 ml/ 12 fl oz milk
• 550 g/ 1¼ lb strong bread flour, plus more for dusting
• 6 g/ ¼ oz easy-blend yeast
• 60 g/ 2 oz caster sugar
• ½ tsp salt
• 60 g/ 2 oz sultanas
• 30g / 1 oz currants
• 30 g/ 1 oz candied peel oil, for greasing

For the Glaze

• 1 egg yolk
• 1 tbsp milk
• 1 tsp sugar

Put the butter in the milk and heat to hand warm. Pour into the bowl of a food mixer with a dough hook attached. Switch on at low speed and pour in the flour, yeast, sugar and salt. Work for 5 minutes, then add the sultanas, currants and candied peel, and continue to work for a further 5 minutes.

Remove to a floured surface and shape into a ball, then transfer to a large oiled bowl. Cling-wrap the top and leave to prove for 2 hours at room temperature.

Turn out, flour and knead, shaping into a round. Put on a baking tray, cover with a cloth and leave to rise again for 40 minutes.

Preheat the oven to 190°C/375°F/ gas 5. Make a glaze by mixing the egg yolk with the milk and sugar, and brush this on the bannock before baking for about 40 minutes.

Remove to a rack to allow to cool completely before slicing. In Scotland it is always served well buttered.