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|Light raisins||1⁄2 Cup (8 tbs)|
|Ground saffron||1⁄4 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Confectioners icing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3614 Calories from Fat 918
% Daily Value*
Total Fat 103 g158.8%
Saturated Fat 48 g239.9%
Trans Fat 0 g
Cholesterol 780.6 mg
Sodium 310.8 mg13%
Total Carbohydrates 586 g195.4%
Dietary Fiber 22.6 g90.6%
Sugars 220.3 g
Protein 77 g154.5%
Vitamin A 54.3% Vitamin C 6.1%
Calcium 44.1% Iron 148.4%
*Based on a 2000 Calorie diet
Soften yeast in 1/4 cup warm water (110°).
Mix milk, butter, sugar, and 1/2 tea spoon salt.
Heat to dissolve sugar; cool to lukewarm.
Combine milk mixture and 2 cups flour; beat well.
Add yeast and eggs; beat well.
Stir in raisin mixture, candied fruits, nuts, extract, and enough remaining flour to make a soft dough.
Knead on floured surface 8 to 10 minutes.
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; turn onto floured surface.
Divide in half (or thirds).
Cover; let rest 10 minutes.
Grease bottom and sides of two 29-ounce cans (or three 16-ounce cans); place on baking sheet.
Shape dough into balls; place one in each can.
Cover; let rise 45 minutes.
Brush with egg yolk.
Bake at 350°about 40 minutes for small cans or about 50 minutes for large cans.
Remove from cans; cool.
Drizzle with Icing.