Paul Hollywood's Sicilian lemon and orange sweet br

Name: Paul Hollywood's Sicilian lemon and orange sweet bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) strong white bread flour, plus extra for dusting; 7 g (0.2oz) salt; 40 g (1.4oz) caster sugar; 10 g (0.4oz) fast-action dried yeast; 120 ml (4.2fl oz) tepid full-fat milk; 4 medium eggs, at room temperature, lightly whisked; 100 g (3.5oz) unsalted butter, at room temperature, plus extra for greasing; 2 lemons and 1 orange, finely grated zest only; 0.5 lemon, juice only; 100 g (3.5oz) flaked almonds; 100 g (3.5oz) mixed candied peel; 100 g (3.5oz) dried cranberries; 2 medium egg whites; 25 g (0.9oz) caster sugar, plus extra for sprinkling; 25 g (0.9oz) ground almonds; 50 g (1.8oz) flaked almonds

Servings: persons

400 g (14.1oz) strong white bread flour, plus extra for dusting
7 g (0.2oz) salt
40 g (1.4oz) caster sugar
10 g (0.4oz) fast-action dried yeast
120 ml (4.2fl oz) tepid full-fat milk
4 medium eggs, at room temperature, lightly whisked
100 g (3.5oz) unsalted butter, at room temperature, plus extra for greasing
2 lemons and 1 orange, finely grated zest only
0.5 lemon, juice only
100 g (3.5oz) flaked almonds
100 g (3.5oz) mixed candied peel
100 g (3.5oz) dried cranberries
2 medium egg whites
25 g (0.9oz) caster sugar, plus extra for sprinkling
25 g (0.9oz) ground almonds
50 g (1.8oz) flaked almonds

1
Put the flour in a food mixer fitted with a dough hook.
2
Add the salt and sugar to one side of the bowl and the yeast to the other.
3
Add the milk, eggs and butter, in small pieces.
4
Mix on a slow speed for 3 minutes, then on a medium speed for 4 minutes, kneading to a soft, elastic dough.
5
Tip the dough into a bowl, cover and leave to rise for 1 hour.
6
Grease a 23cm round, deep springform cake tin.
7
Mix the lemon and orange zest with the lemon juice, almonds, candied peel and cranberries.
8
Add to the risen dough and use your hands to incorporate it well.
9
On a lightly floured surface, shape the dough into a ball.
10
Put into the prepared tin and place inside a large, roomy plastic bag.
11
Leave to prove for 3 hours, until the dough has reached the top of the tin.
12
Heat your oven to 200C.
13
Bake the sweet bread on the middle shelf of the oven for 20 minutes.
14
Meanwhile, for the topping, in a bowl, stir the egg whites, sugar and ground almonds together to make a paste.
15
Take out the bread, spread the almond paste on top (some will run to the sides) and sprinkle with the flaked almonds and a little sugar.
16
Lower the oven setting to 180C and bake for a further 20 minutes, covering loosely with foil towards the end of cooking if it appears to be over-browning.
17
Leave the sweet bread to cool in the tin for 10 minutes, then release the sides of the tin.
18
Place the bread on a wire rack to cool completely.

1073

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 g (14.1oz) strong white bread flour, plus extra for dusting, 7 g (0.2oz) salt, 40 g (1.4oz) caster sugar, 10 g (0.4oz) fast-action dried yeast, and more.

Yes, Paul Hollywood's Sicilian lemon and orange sweet bread recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paul Hollywood's Sicilian lemon and orange sweet bread recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions