1) Heat the milk to lukewarm and stir in the yeast. Melt the butter and add with the flour, sugar, lemon extract, currants and citron. Knead the dough.
2) Roll out the dough on a greased baking sheet to form a round sheet. With a sharp knife, make 2 cm (1") deep cuts 1 cm (1/2") apart all around the edge of the dough. Fold these edges over the middle to make a raised edge. Let rise 45 minutes.
3) Preheat the oven to 200 C (400 F).
4) Brush with melted butter. Sprinkle with sugar, cinnamon and chopped almonds. Bake 30 minutes. Cut into wedges to serve.
