Summary

Ingredients

• 155 g raisins
• 50 g orane peel, chopped very finely
• 0.5 ½ lemon (s), juice and grated zest it, or Citroback
• 60 g almond (s)
• 2 tablespoon rum
• 250 g flour
• 1 pack dry yeast
• 1 tablespoon sugar, for the pre-dough
• 6 tablespoon milk
• 30 grams sugar
• 125 g butter, for the douh
• 75 g butter, for brushin
• Powdered sugar, for dusting

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Instructions

1. Combine 155 g raisins, 50 g orange peel, juice and zest from 0.5 lemon, 60 g almonds, and 2 tablespoons rum in a bowl. Cover and soak at room temperature for at least 8 hours or overnight.
2. Put 250 g flour in a large bowl and make a well in the center. Sprinkle the dry yeast, 1 tablespoon sugar, and 6 tablespoons lukewarm milk into the well. Stir gently until combined. Sprinkle 30 g sugar and flakes of 125 g butter around the edge of the bowl. Cover with a damp cloth and let rise in a warm place for 15 minutes.
3. Knead everything together well by hand. Add the soaked raisins, orange peel, almonds, and lemon mixture and knead until evenly distributed. Cover and let rise in a warm place for 30 minutes.
4. Shape the dough into individual loaves. Place them on a baking sheet lined with parchment paper. Make 2 to 3 shallow cuts across the surface of each loaf. Cover and let rise in a warm place for 15 minutes.
5. Preheat oven to 200-225°C (392-437°F). Bake the loaves for 12-14 minutes until golden brown. While baking, melt 75 g butter. Immediately after removing from the oven, brush each loaf with the melted butter and dust generously with powdered sugar. Repeat the brushing and dusting process once more while still warm.
6. Store in an airtight container at room temperature.