Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
Ingredients- 500g flour
- 40 g yeast, (fresh)
- liters ⅛ milk, (lukewarm)
- 60 g suar
- 2 egg (s)
- 150 g butter, (soft)
- 1 teaspoon lemon (s) - zest (grated, untreated)
- 150 g apricot (s), (dried, unsulphurized)
- 75 g orane peel, (diced)
- 50 g lemon peel, (diced)
- 100 g almond (s), (chopped)
- 2 cl rum, (or arrak)
- Fat and flour for the mold
- 75 g butter, (melted)
- 75 g powdered suar
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Mix the yeast with some of the lukewarm milk, a little sugar and flour to make a pre-dough, cover and let rise for 15 minutes.
- Meanwhile, cut the apricots into small pieces and mix with the orange peel, lemon peel, almonds and rum / arrack.
- Mix the pre-dough with the rest of the sugar and milk, salt, eggs, flakes of butter and lemon peel vigorously at first, then knead into a smooth dough and work it through vigorously with your hands for a few minutes on a floured surface. Then knead in the fruit and almond mixture, allow the dough to rise to double the height in a warm place (30 - 45 minutes depending on the heat).
- Shape the dough into three rolls of approx. 45 cm in length, braid them and place in the greased and floured loaf tin. Let rise again for about 15-20 minutes.
- Bake in the preheated oven at 200-220 degrees on the lowest rack for 30-40 minutes (possibly cover with parchment paper towards the end of the time).
- Brush with melted butter while still warm and dust with powdered sugar.
- Tastes without anything or with jam.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below