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1. Tip the flour, sugar, salt, yeast and spices into a large mixing bowl.
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2. Melt the butter and add the milk to it, heat this mixture until tepid. Add the egg and yolk to the flour mixture followed by half of the milk and butter and mix with your hands. Keep adding more of the milk mixture until all the flour has incorporated and you have a soft dough. Finally add the candied peel.
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3. Sprinkle a clean work surface with flour and knead the dough for 15 minutes, the dough will start very sticky but avoid adding more flour, it should become less sticky as you work it. Put the dough into a floured bowl and prove in a warm place, covered with a damp tea towel for 2 to 3 hours or until it doubles in size. Alternatively you can pop the dough in the fridge for 6-8 hours.
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4. Make the filling by mixing all the ingredients together over low heat until all the chocolate is melted and butter is combined.
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5. Tip the dough onto a lightly floured surface and flatten it with a rolling pin. Spread the chocolate mixture on the dough and roll it up. Cut the hole in half and twist the two long pieces around each other, with the inside of the roll facing up as you do this. Make both ends meet and tuck them underneath each other so that it looks like a crown. Place on a baking tray lined with greaseproof paper. Place the tray inside a clean plastic bag and leave to rise for one hour, or until doubled in size.
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6. Preheat the oven to 170C and bake for 40 minutes or until golden brown. Place it on a wire rack.
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7. To make glaze mix all ingredients together in a pan and bring it to simmer. Glaze the bread while still warm.
