In a KitchenAid bowl, add sourdough starter, milk, egg, sugar, salt, lemon zest, raisins, candied lemon, and all-purpose flour and combine everything.

Once everything is mixed well add butter and mix everything well.

Set the dough aside for 2 hours and then do one stretch and fold. After that keep the dough for another 1 hour at 80 °F/27°C.

You can continue the process from here in 2 ways.

Either refrigerate the dough overnight in the refrigerator the next morning removes the dough from the refrigerator and set aside for 2-3 hours and shape and set aside for 45 min- 1 hour and score and egg wash and bake the dough.

If you want to make the bread on the same day you can set aside for another 1 hour and shape the dough and keep the shaped bread to 45 min- 1 hour and then egg wash and bake.

Score a cross and add pearl sugar and sliced almonds and bake at 350°F/ 177°F for 28-30 minutes or until it registers 185° F inside.

If you don’t want to do egg wash you can glaze the dough with apricot jam and add Pearl sugar and sliced almonds.

Once it is cooled really well, cut and slice it into individual slices and enjoy.