Summary

Ingredients

• 1 kg flour, sifted
• 250 g mararine, (Sanella)
• 125 g lard
• 125 g clarified butter
• 150 g almond (s), sweet, peeled and round
• 0.5 ½ kl. Bottle / s bitter almond flavor
• 500 g raisins
• 100 g lemon peel
• 100 g yeast, fresh baker`s yeast
• 1 lemon (s), zest and juice
• 10 g salt
• 0.25 liter ¼ milk, lukewarm
• 150 grams sugar
• 2 packs vanilla sugar
• 125 g butter, melt
• some rum, 40%
• 1 packet powdered sugar

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Instructions

1. Sort the raisins about 3 days before baking, rinse with hot water and allow to dry. Then put in a tightly sealable bowl and add the rum, turning the bowl every now and then to moisten all the raisins.
2. Mix the yeast with a teaspoon of sugar and a teaspoon of flour, stir with a dash of lukewarm milk and place in the center of the flour bowl, dust lightly with flour and let the dough rise.
3. After rising, add sugar, spices, fat, lemon peel and grated almonds and the rest of the lukewarm milk. Only now add the rum raisins and work well into the dough. Keep the dough warm, but not near a heat source so that the fat does not leak out.
4. After at least 2 hours of walking, bump the dough together and work it through again briefly.
5. Now divide the dough into 2 pieces of equal weight and shape into a bread-like piece of dough. Cut 1 cm deep with a knife and place on the cladding sheets. Bake the shaped dough without further proofing at medium heat for about 60 minutes.
6. Then butter and add sugar. Best in the order butter, vanilla sugar and fine clear sugar, a little powdered sugar. On the following day, drizzle again with melted butter and sprinkle on a thick layer of powdered sugar.