Create a yeast dough by first sieving the flour into a bowl. Now add the salt and sugar and yeast and mix well.
Cube the butter and add the milk. With a stand or hand mixer whisk to a smooth dough for about 5 minutes. Now add in the lemon zest and sultanas and mix for another 5 minutes.
Cover the bowl with a teatowel and leave to est for around 90 minutes until the dough doubles.
Preheat the oven to 180°C or 356°F
Whisk the egg into a smooth egg wash. Set aside.
Once the dough has risen, separate 8 equal portions from the dough and form them into little balls. They should be around 80 gr each (2.0 oz). In one of the ball hide aplastic king / or if not available a dried bean or whole almond.
Form the remaining dough into a big ball. Line a baking tray with parchment. Place the large ball in the middle. Lay the smaller balls around it to create a flower shape.
With a pastry brush cover the cake in egg wash. Sprinkle with almonds.
Bake for around 25-30 minutes and then leave to cool.
Serve with butter and jam.