2 cups warm milk
1 tablespoon orange blossom water
1 tablespoon cognac or pisco
1 teaspoon vanilla essence
6 cups raisins
1 cup peeled walnuts
1 cup candied orange peel
1 cup peeled almonds
2 tablespoons dry yest or 4 of fresh yeast
1/4 taza warm water
2 tablespoons sugar
2 cups warm water
12 cups flour
1 1/2 cups sugar
1 tablespoon salt
1 1/2 cups butter
1- In a deep bowl put a quarter cup of warm water with two tablespoons of sugar,
mix well, add yeast and let it soak for five minutes.
2- Put into this mixture two cups of warm water and adding little by little, the
two cups of flour, stir well and let stand until double lift.
3- This mixture, which is the yeast, place in the sun or near the kitchen with a
1- A yeast two-fold increase already, add 1/2 cup sugar, teaspoon salt, 1/2 cup
butter, six eggs, lightly beaten, two cups of warm milk, a tablespoon of orange
blossom water, the tablespoon cognac or pisco, teaspoon vanilla essence and
finally ten cups of flour gradually, mixing well until no lumps.
2- Knead as much as possible until the balloons burst. This is done on the table
pin. Put back to the source, spread with a little butter on top, cover with a
towel and let raise for the second time twice, either by placing the dough in
the sun or in a warm place.
3- Meanwhile, mix raisins, walnuts, almonds and finely chopped candied orange peel
with one or two tablespoons of flour, this is not to go to the bottom of the
4- When it has swollen mass for the second time, add all fruit and mix well so
that they are dealt and let rise again twice for the third time.
5- When has swelled for the third time, the dough is ready to make the loaves,
divide the entire mass into eight parts, each of these into a ball and flatten,
forming a bread that is placed on a greased baking sheet, this is done with the
other breads. If you want put around of each bread a strip of a very strong
paper buttered, loose enough to help keep its shape, so they swell up and not
the sides. This strip, before putting on bread, is coupled with a wooden stick.
6- Let rise for a fourth time to double and bake in low heat forty-five minutes to
an hour (150 °C or 302 °F).
7- To give the white wash, proceed as follows: in a small bowl put one tablespoon
of boiling water to which is added ten tablespoons of powdered sugar or so,
until thickened and finally, half teaspoon vanilla.
8- Remove loaves from oven and while still hot, pass over the mixture with a
brush, if desired, you can decorate with raisins and candied fruit.
Estimated preparation time:
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