Summary

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

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Instructions

1. 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.
2. Meanwhile, cut the apricots into small pieces and mix with the orange peel, lemon peel, almonds and rum / arrack.
3. 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).
4. 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.
5. 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).
6. Brush with melted butter while still warm and dust with powdered sugar.
7. Tastes without anything or with jam.