1/4 oz Yeast (dried), active 1 package
3/4 c Water, warm
1/2 c Sugar, granulated
3 lg Eggs
1 Egg yolk
1/2 c Butter, soft
3 1/2 c Flour
1 T Lemon peel, grated
1 c Almonds (blanched), chopped
1/2 c Citronat (candied lemon peel), cut into small pieces
1/2 c Orangenat (candied orange peel), cut into small pieces
1/2 c Raisins
Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and
half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits and
peel. Let rise about 1 1/2 hours, until doubled. Punch down, cover and refrigerate
Knead the dough. Roll into one or two rectangles, butter it, and fold over the edges to
make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread
with a combination of 1 egg white and about 1 T water. Let rise until doubled in size (45
to 60 minutes). Bake 30-35 minutes at 375 degrees F. until golden brown.
Makes 1 large or 2 small loaves.
Time: hand-on time: 30 minutes; rising times: 1 1/2 hours + overnight + 1 hour; baking
time: 30-35 minutes.
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