Ingredients Edit

Yeast Edit

Dough Edit

Directions Edit

Yeast Preparation Edit

  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 Edit

  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.
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