1 1/2 cups Raisins
1 cup Chopped Citron
1 cup chopped candied orange peel
1/2 cup rum
2 envelopes dry powdered yeast
1/2 cup lukewarm water (can add more to make batter looser)
1 tablespoon sugar (optional)
2 cups milk
1 cup sugar
2 teaspoons salt
1 1/3 cups butter
grated rind of 1 lemon
2 tablespoons rum
2 cups flour
4 eggs, lightly beaten
5-7 cups flour
6-8 slivered blanched bitter almonds,
OR 1 teaspoon almond extract
2 cups chopped blanched almonds
Confectioner's sugar – (preferable vanilla flavored powdered sugar, think Dr Oetker)
Combine raisins, citron and candied orange peel and soak in rum for 1 hour. Drain and Reserve Rum for later.
Dissolve yeast in warm water according to instruction on package, using a little sugar to speed the process.
Scald milk with sugar, salt and butter.
When the butter has melted, stir in lemon peel, rum and almond extract, if you are using it.
Cool mixture to luke warm. Add yeast and 2 cups flour. cups flour. Mix well and set in draft free corner about 15 to 30 minutes, or until dough blisters.
Stir in slightly beaten eggs and gradually mix in 5-7 cups flour until dough is soft and light but not sticky. It should be smooth enough to be handled.
Dry soaked fruit and dredge lightly with flour. Turn dough on to a flour board and knead,
gradually working in fruit, almonds and bitter almonds if you use them. Knead dough until it blisters
and is smooth and elastic. Gather in a ball and place in a lightly floured bowl. Brush with melted
butter. Cover loosely with a thin kitchen towel and set in warm, draft free corner for about
1 hour until it has doubled in bulk/size.
Punch dough down and cut into 3 equal pieces. Set aside to rest 10 minutes. Roll or flatten each third of dough into an oval 3/4" thick.
Brush top of each with melted butter and sprinkle with a little sugar. Fold each lenghtwise,
not quite in half, so that edges are within 1/2" to 1" of meeting; pinch closed.
Place loaves on a buttered baking sheet. Brush with melted butter and place in warm corner
again so they can rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees. Bake loaves 10 minutes then turn heat down to 350 degrees. Bake about 45 minutes until loaves are crisp golden brown.
Brush with butter and sprinkle generously with confectioners sugar while warm. Cool and sprinkle with more sugar before serving.