5 Cups All-Purpose Flour
Pinch of Salt
1 Teaspoon Ground Cinnamon
1/2 Cup Sugar
1/2 Cup Raisins
1/3 Cup Citron or Mixed Peel
1/3 Cup Chopped Almonds
1 Sachet of Dried Yeast
1 1/4 Cups Milk
4 Tablespoons Butter
1 Large Egg, beaten

Icing:

1 Cup Confectioner's Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Water

Sift the flour, salt and cinnamon into a large bowl. Stir in the sugar, raisins, citron, almonds and dried yeast. Make a well in the center.

Gently heat the milk and butter in a pan until melted. Allow to cool until tepid. Reserve 1 teaspoon of the beaten egg for glazing, then add the remainder to the dry ingredients with the milk and butter. Mix well to form a soft dough.

Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave in a warm place to rise for about 1 hour, or until doubled in size.

Preheat the oven to 375F.

Grease an 8 inch cake pan and line the bottom with parchment or waxed paper. Turn out the dough and knead again until smooth. Place in the prepared pan, cover with oiled clear film and leave in a warm place for 15 minutes.

Discard the cling film. Brush the top with the reserved egg. Bake for 50 to 55 minutes until a fine skewer inserted into the middle comes out clean. Cover with foil if it begins to brown too much. Turn out onto a wire rack to cool.

For the icing, sift the confectioner's sugar into a bowl. Add the lemon juice and water; mix to make a thick icing. Drizzle over the top of the bulka while it is still warm. Serve with butter and/or jam, if desired.