- For the dough
- 450 grams Pastry flour
- 100 milliliters milk
- 3 tablespoons sugar
- 40 grams fresh Yeast
- 100 grams raisins
- 50 grams Currants
- 140 grams melted butter
- 5 egg yolks
- 70 grams blanched almonds (roughly chopped)
- 50 grams Candied lemon (finely diced)
- 50 grams candied orange (finely chopped)
- 1 tablespoon white Rum
- 1 package Vanilla sugar
- 1 teaspoon salt
- butter (for greasing)
- Pastry flour (for the work surface)
Sieve the flour into a large bowl and make a well in the middle. Warm the milk until lukewarm. Dissolve the yeast with the sugar in the milk, then pour the milk into the well. Mix with the flour and let the dough rise for about 15-20 minutes. Add the remaining ingredients (raisins through salt) and knead to form a smooth dough. Let rise, covered, in a warm, draft-free place until doubled in volume.
Knead the dough again, then fill a well greased bread tin tube and leave to rise again. Bake in a preheated oven at 175°C (approximately 350°F) for about 40-45 minutes, then remove the lid and bake in the tube at 160°C (approximately 325°F) for 20-30 minutes.
Take the finished bread from the oven and brush with the melted butter. Mix the powdered sugar with the allspice and dust a thick layer on top of the bread.