Ingredients Jump to Instructions ↓

  1. 2 1/2 Teaspoons active dry yeast

  2. 1/3 cup warm milk

  3. 2 teaspoons sugar

  4. 2 1/2 to 3 cups all-purpose flour

  5. 1/2 teaspoon ground cardamom

  6. 1/2 cup confectioners' sugar

  7. 3/4 stick melted and cooled butter

  8. 1 teaspoon vanilla

  9. 1 teaspoon salt

  10. 2 ounces candied citron ( I did not use citron)

  11. Juice of 1 lemon

  12. zest of 2 lemons

  13. 3/4 cup ground (not chopped) almonds

  14. 1 1/2 cups dark raisins, soaked in warm water and drained ( You can use any kind of Raisins)

  15. 1 large egg yolk beaten with

  16. 1 teaspoon water

Instructions Jump to Ingredients ↑

  1. Mix yeast, milk and sugar in a small bowl. Stir, cover and let rise for 5-10 minutes until yeast has dissolved.

  2. In a large bowl or stand mixer, place 2 1/2 cups flour, yeast mixture, cardamom, confectioners’ sugar, butter, vanilla and salt. Combine all until it forms a soft dough.

  3. Add the citron, lemon juice, zest, ground almond and raisins, mixing well. Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the additional flour, as needed. The dough should not be sticky.

  4. Make a large ball, Cover the bowl and let dough rise for 5-6 hours or until doubled. (I made the dough at night & let it sit overnight, baking them early in the morning)

  5. Punch down dough and knead the dough on a lightly floured surface for a couple of minutes.

  6. Heat oven to 350 degrees F. Form 10-12 balls from the dough and place on a baking sheet.

  7. Brush the tops of the dough balls with egg wash. Bake 30-35 minutes or until golden brown.


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