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Yield: 2 Servings
Ingredients:
* 1/2 c Chopped candied citron
* 1/4 c Chopped candied angelica
* 1/2 c Golden raisins :Boiling water
* 8 tb Butter
* 2 pk Dry yeast
* 1 c Milk; warmed
* 1 ts Salt
* 2 Eggs; slightly beaten
* 2/3 c Granulated sugar
* 1/2 ts Mace
* 1/4 ts Ground cardamom
* 5 1/2 c All-purpose flour (about)
* 3/4 c Chopped blanched almonds
* 2 tb Confectioners' sugar
Instructions:
PREHEAT OVEN TO 350F. Combine the citron angelica and raisins in a small bowl pour boiling water over to cover then stir and let stand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl stir and let stand a few minutes to dissolve. Add the salt eggs butter granulated sugar mace and cardamom and mix well. Add 2 cups of the flour and beat vigorously until smooth. Add 3 more cups flour 1 cup at a time beating well after each. After adding the last cup beat until the dough holds together in a shaggy ball. Turn out onto a lightly floured surface and knead for a minute or 2 sprinkling on more flour if necessary to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich and the first rise might take as long as 3 hours depending on the temperature of your kitchen.) Punch the dough down and divide in half.
Ingredients:
* 1/2 c Chopped candied citron
* 1/4 c Chopped candied angelica
* 1/2 c Golden raisins :Boiling water
* 8 tb Butter
* 2 pk Dry yeast
* 1 c Milk; warmed
* 1 ts Salt
* 2 Eggs; slightly beaten
* 2/3 c Granulated sugar
* 1/2 ts Mace
* 1/4 ts Ground cardamom
* 5 1/2 c All-purpose flour (about)
* 3/4 c Chopped blanched almonds
* 2 tb Confectioners' sugar
Instructions:
PREHEAT OVEN TO 350F. Combine the citron angelica and raisins in a small bowl pour boiling water over to cover then stir and let stand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl stir and let stand a few minutes to dissolve. Add the salt eggs butter granulated sugar mace and cardamom and mix well. Add 2 cups of the flour and beat vigorously until smooth. Add 3 more cups flour 1 cup at a time beating well after each. After adding the last cup beat until the dough holds together in a shaggy ball. Turn out onto a lightly floured surface and knead for a minute or 2 sprinkling on more flour if necessary to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich and the first rise might take as long as 3 hours depending on the temperature of your kitchen.) Punch the dough down and divide in half.
