Serves 8
Ingredients
25g fresh yeast
80ml milk
215g flour
50g butter
1 egg
25g sugar
75g raisins
20g candied orange peel
20g sliced toasted almonds
Vanilla flavour
A pinch of grated lemon zest
10ml rum
1 egg yolk
A pinch of salt
Sugar Glaze
100g icing sugar
20ml lemon juice
Method
Crumble the yeast into a large bowl and dissolve it in the lukewarm milk. Add 90 g of flour and mix well. Let rise the mixture at room temperature for 30 minutes covered with cling film.
Add the softened butter diced to the dough, the lightly beaten egg and sugar. You can do this by hand. Let rise again for 30 minutes.
Add the raisins, remaining flour (125g), almonds, candied orange, lemon zest, rum and salt. Stir with a wooden spoon and knead well together, forming a ball. Put it on a baking sheet lined with parchment, brush the surface with the egg yolk and practice with a knife an incision in the shape of a cross. Bake at 180ºC for about 30 minutes.
Meanwhile, prepare the icing: Mix in a bowl the icing sugar, lemon juice with 30 ml of water and mix well.
Brush the bread still warm with the glaze. Crystallise the icing before serving.