| Method:
1)
Soak fruits and almonds one day or longer before baking in rum.
I
usually make a large glass container full of fruit ( raisins,
currants
( no stones), mixed peel and the almonds, in case I want to make
more than 1 bread..
2)
Put yeast into a bowl with a little lukewarm water and a little
sugar and let it dissolve ( takes about 10 mins.
3)
Put flour into a large bowl ( I use my kitchen machine), add yeast
,milk, sugar, vanilla, egg and egg yolks as well as the butter
in flakes, add spices and almond extract and knead into a smooth
dough.
3)
Knead until bubbles appear and the dough no longer sticks to the
sides of the bowl. Put dough into a greased bowl and turn once,
cover with a cloth and let it rise for one hour.
4)
Punch down and let it rise for another hour.
5)
Now shape it into a large rectangle and roll out to about ½
inch to 3/4 inch thickness.
6)
Drain the fruit-almond mixture ( leave the balance of the juice
in the glass) and press this mixture with the palm of your hand
into the dough.
7)
Now roll up the dough with the fruit inside, place on a greased
baking sheet and let rise for ½ hour more.
8)
Make a slight crease into the top of the bread, a bit to the side,
not in the middle so that the loaf looks flattened. The crease
runs lengthwise.
9)
Bake in pre-heated oven ( 400 degrees) for about one hour. Immediately
brush with melted butter and dust thickly with the icing sugar.
Repeat once ( more butter, more sugar)
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