Grease an 15 cm | 6" round cake tin, 9 cm | 4" deep. Line the tin with non-stick baking paper letting the paper come 7.5 cm | 3" above the top of the tin.

Sift the flour and salt into a mixing bowl and make a well in the centre.

Cream the yeast with 4 tablespoons of milk, then stir in the remaining milk.

Pour into the flour, add the whole eggs and mix to a thick batter. Leave in a warm place for about 30 minutes, until bubbles form on the top.

Add the egg yolks and sugar and mix to a soft dough. Work in the butter and turn out onto a floured surface. Knead for 5 minutes until smooth and elastic.

Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place to rise for about 2 hours until doubled in size.

Punch down the dough on a lightly floured surface and knead in the raisins, peel and lemon zest. Shape into a ball.

Put the dough into the tin, cover with oiled cling film and leave in a warm place to rise for about 1 hour, until doubled in size

Preheat the oven to 190°C (170° fan) 375°F gas 5.

Brush the surface of the dough with melted butter and cut a cross in the top with a sharp knife. Bake for 20 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Brush the top with butter and bake for a further 25-30 minutes, until risen and golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.