Ingredients Jump to Instructions ↓

  1. :

  2. 3 packages or 3 tablespoons active dry yeast

  3. 1/2 cup granulated sugar, divided

  4. 1/2 cup warm water

  5. 3/4 cup scalded milk

  6. 1/2 cup unsalted butter

  7. 1 teaspoon salt

  8. 1 orange and 1 lemon

  9. 1 teaspoon vanilla extract

  10. 3 eggs

  11. 5 cups bread flour

  12. 1/2 cup raisins, currents, or candied fruit

  13. Cinnamon-sugar for garnish

Instructions Jump to Ingredients ↑

  1. Sprinkle the yeast onto the surface of the warm water.

  2. Add two tablespoons of the sugar and stir to dissolve.

  3. Allow mixture to proof in a warm place for 10 minutes.

  4. The yeast will be very bubbly and may overflow the bowl if it is too small.

  5. In a large bowl combine the unsalted butter, the hot scalded milk and the remaining sugar.

  6. Stir in the salt and grated peel.

  7. Beat three eggs and add them to the butter mixture, making sure that it is no longer very hot.

  8. Then add the yeast mixture.

  9. Using an electric mixer, beat in the two cups of flour to make a smooth batter.

  10. Then add remaining flour using a bread hook on the mixer or kneading the flour in as the dough becomes stiff.

  11. The dough should be smooth and elastic when it is ready to rise.

  12. This will take about 10 minutes of kneading.

  13. Place dough in a greased and floured bowl and cover.

  14. Put in a warm place to rise until doubled in bulk.

  15. Punch dough down and knead to remove all air pockets.

  16. Work in fruit until it is evenly distributed through the dough.

  17. Divide dough in half and shape two circular loaves, hiding a token in each one.

  18. Place loaves in greased and floured 9 inch round cake pans.

  19. Brush tops of loaves with an egg yolk beaten with 1 tablespoon of water and sprinkle cinnamon-sugar across the surface of each.

  20. Cover the loaves with a clean towel and allow to rise in a warm place until almost doubled in bulk.

  21. Bake in a preheated 400 degrees F oven for ten minutes and at 350 degrees F for 45 minutes.

  22. Remove from pans and cool on racks.


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