Summary

Ingredients

• 500g flour
• 100 g suar
• 1 packet fresh yeast 42 g
• 200 ml milk
• 2 egg (s)
• 2 tablespoon rum
• 100 g butter, (melted and cooled aain)
• a bit salt
• 100 g raisins
• 100 g fruit - bakin mix (lemon peel, orane peel, cherries )

For painting:

• 50 g butter, melted
• Granulated sugar

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Instructions

1. All ingredients must be at room temperature.
2. Stir the yeast with 50 ml milk until smooth, add 1 teaspoon sugar and let it rise to the steam.
3. In a large bowl, knead the flour, sugar, salt, remaining milk, eggs, rum, butter and the steam with the dough hook until the dough loosens from the bowl (approx. 4-5 minutes) - then cover and keep warm, until the dough has at least doubled (about 50 minutes).
4. Pour the raisins and fruits over the dough and knead with the dough hook, put the dough in a greased and well floured form, e.g. springform pan, cut twice with a sharp knife (diametergonally) and cover again for 20 minutes - in the preheated one Then bake the cane at 170 ° for about 45 minutes - then brush with the melted butter and sprinkle with sugar.