Makes 3 loaves
Combine yeast, water, and 1 tablespoon sugar; let stand 5 minutes to
soften. Stir in remaining sugar, milk, eggs, butter, salt and cardamom.
Add 3 cups flour; beat until smooth. Stir in remaining flour to make
stiff dough. Turn out onto lightly floured board. Cover with dry
cloth; let stand 8 to 10 minutes. Wash & grease bowl, set aside.
Grease 3 round 8- to 9-" cake pans; set aside. Knead fruits/nuts into
dough, adding flour as needed. Knead for 10 minutes. Place in greased
bowl. Cover & let rise in a warm place until doubled in bulk (1½
hours). Turn out dough on lightly oiled surface; divide into thirds.
Shape each into a round loaf; place seam-side down in prepared pans.
Prepare Egg Glaze (1 egg, 1 teaspoon salt, 2 tablespoons milk). Brush
loaves with glaze. Let rise 1 hour. Preheat oven to 375°F. Again,
brush with glaze; sprinkle sugar. Bake 25 to 30 minutes (until golden
brown and sound hollow when tapped). Turn out of pans; cool on rack.
Prepare Almond Icing (1 cup powdered sugar, 2 tablespoons water, 1
teaspoon vegetable oil, ½ teaspoon almond extract). Spread on loaves.
- 2 envelopes active dry yeast
- ¼ cup warm water
- ½ cup sugar
- 2 cups milk -- scalded, cooled
- 2 eggs -- beaten
- ½ cup butter
- 2 teaspoons salt
- 1 teaspoon cardamom seeds -- crushed
- 7 cups flour
- 1 cup candied fruit (optional) -- diced
- 1 cup golden raisins
- 1 cup almond slivers (optional) -- blanched
- Egg Glaze
- ¼ cup pearl sugar (optional)
- Almond Icing