Night before: Soak raisins,
candied fruit and almonds in rum. Keep at room temperature. In the morning,
drain and set aside, reserving rum.
Dissolve yeast in warm
Scald milk with 1 tablespoon
sugar, salt, butter and orange zest. Stir in rum. Cool to lukewarm.
Sift together flour,
nutmeg and cardamom.
When milk has cooled,
stir in yeast and 2 cups of flour. Mix well and set in warm draft-free
place for 15 - 30 minutes.
Stir in lightly beaten
eggs and sugar. Gradually mix in remaining 4 to 5 cups flour. Dough should
be soft, but not sticky, just dry enough to be handled. Knead dough on
a floured work surface for 5 minutes.
Place dough in lightly
greased bowl, cover and put in draft-free spot until doubled in bulk,
about 2 hours.
Punch dough down, return
to floured work surface and add dried fruit and nuts, and work into dough
while kneading. Fruits and nuts should be evenly worked into dough. Knead
until dough is smooth and elastic.
Cut into three equal
pieces. Roll or flatten each piece into an oval 3/4 inch thick, pinching
the ends to close.
Brush top of each with
melted butter and sprinkle with a little sugar. Place loaves on buttered
baking sheet or jelly-roll pan. Covered loosely, and leave in warm place
for about 30 minutes to 1 hour or until risen about 2/3 larger.
Preheat oven to 350°F.
Bake loaves for 35 -
45 minutes, or until loaves turn golden brown.
Brush with butter and
dust with confectioner's sugar. Let cool on wire racks.
Wrap tightly in foil
and keep in a cool place for 2 to 3 weeks to ripen.
When ready to serve,
dust with another sprinkling of confectioner's sugar.
recipe from www.inmamaskitchen.com
Yield: 3 loaves
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