You will get 2 large breads or 3 medium breads with these proportions.
- 2.5 oz of yeast
- 1 tbsp of sugar
- 2 tbsp of flour
- 1/2 cup of warm water
- 6 large eggs
- ½ cup of sugar (7 oz)
- 1 tbsp of honey
- 1/4 cup of cognac
- 1 tbsp of orange blossom water
- 1 tbsp of cinnamon
- 1 tbsp of nutmeg
- 1 tbsp of powdered ginger
- 2 lbs of flour
- 1 tbsp of salt
- 10.5 oz of butter
- 3.5 oz of raisins
- 3.5 oz of blond raisins
- 3.5 oz of ground nuts
- 3.5 oz of ground almonds
- 7 oz of grated lemon or orange rind to taste
- 3.5 oz of chocolate chips
Place the yeast, sugar, flour and warm water in a small container. Mix everything well and leave covered for 10 minutes.
On the side, place the eggs, sugar, honey, cognac, blossom water, nutmeg and ginger and mix these ingredients until they are bound.
Add the fermented yeast and incorporate the sifted flour gradually with the salt, alternate with pieces of butter, whipping with a wooden spoon until it is well incorporated, continue until you are done with the flour and butter.
If we notice we need more liquid to form the dough, add warm water, always in small amounts so we don’t overdo it.
Once formed, knead for 10 minutes or until the dough is smooth, elastic and doesn’t stick to the table.
Place it in a lightly greased or dusted bowl, cover with saran wrap and let it sit in a warm place and away from air drafts until it doubles its size, around 30 minutes. Leavening time will depend on room temperature.
Once leavened remove from the bowl and divide it in as many parts as breads we want to make, make a bun with each of them and let them sit again to leaven.
Meanwhile mix all the fruit and divide it by the amount of breads, so the fruit is the same in all of them.
Take a bun, squeeze it a little and stretch or open it with your hands to spread the fruit evenly.
Knead so the fruit can settle and form a bun again and let it sit covered on the table for 30 minutes.
The same operation is repeated with the other pieces of pastry.
Then form buns again and place them in the chosen molds, previously greased and let them leaven to make an X cut with a sharp knife. Brush with whisked egg and cook in a moderate oven at 350° F for 50 to 45 minutes or until a toothpick comes out clean after sticking it at the center.
Remove, cool on a rack and brush with jelly or syrup.
Decorate with candied cherries or pieces of nuts and raisins.