Pan Dulce Navideńo

Yeast

 * 2 spoonfuls dry yeast or 4 spoonfuls fresh yeast
 * ¼ cup water, lukewarm
 * 2 spoonfuls sugar
 * 2 water cups, lukewarm
 * 2 cups flour

Dough

 * 10 cups flour cups, more or less
 * 1½ cups sugar
 * 6 whole eggs
 * 1 spoonful salt
 * 1½ cups butter
 * 2 cups milk, lukewarm
 * 1 spoonfuls orange blossom water
 * 1 spoonful cognac
 * 1 teaspoon vanilla extract
 * 6 cups raisins
 * 1 cup nuts, peeled and chopped
 * 1 cup glazed orange rind
 * 1 cup almonds, peeled and chopped

Yeast Preparation

 * 1) In a deep bowl, put the ¼ cup of water with the two spoonfuls of sugar. Mix well.
 * 2) Add the yeast and let it soak for five minutes.
 * 3) To this mixture add the two cups of water, little by little, and the two cups of flour.
 * 4) Mix well and let rest until it raises and doubles.
 * 5) Place this mixture under the sun or near the stove, covering with a dish cloth or towel.

Dough Preparation

 * 1) To the yeast add the 1½ cup of sugar, the spoonful of salt, the 1½ cup of butter, the six eggs slightly beaten, the 2 cups of milk, the spoonful of orange blossom water, the spoonful of cognac, the essence of vanilla and the flour.
 * 2) Mix all ingredients very well.
 * 3) On a table knead the dough until bubbles burst.
 * 4) Place the dough in a bowl and cover it whit a dish cloth or towel.
 * 5) Place the dough under the sun or near the stove so that it doubles in size for a second time.
 * 6) In the meantime, mix nuts, almonds and glazed orange rind with one or two spoonfuls of flour, so that the fruit does not go to the bottom of the bread.
 * 7) Once the dough doubles in size, add the fruit. Mix very well.
 * 8) Place the dough under the sun or near the stove so that it doubles in size for a third time.
 * 9) Once the dough has doubled in size, divide it into eight parts.
 * 10) Make a ball with each piece and then flatten it, forming a bread loaf.
 * 11) Place bread loafs in a non-sticky baking sheet. Let double for the fourth time.
 * 12) Bake it at medium temperature (European oven: 150°C; American oven: 300°F) for forty-five minutes to one hour.
 * 13) In a small bowl add a spoonful of boiling water, ten spoonfuls of fine sugar more or less, until it thickens, and finally, a teaspoon of vanilla extract.
 * 14) Remove the bread loafs from the oven.
 * 15) While still hot, covered them with the sugar mixture suing a brush.
 * 16) If wanted, decorate with glazed fruit or raisins.