Bannock is a yeast-raised fruit loaf found throughout Scotland.
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.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.