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Yields1 Serving

Tested Recipe!

 1 packet active dry yeast
 ¼ cup warm water
 ½ cup butter
 1 cup scaled milk
 1 unbeaten egg
 ¼ cup sugar
 1 tsp salt
 ¼ tsp nutmeg
 ¼ tsp ground cardamom
 2 cups mixed dried fruitwe use cherries, cranberries, dates, apricots, Zante currants
 ¼ cup chopped pecans
 2 tbsp grated orange rind
 1 tbsp grated lemon rind
 4 1/2 to 5 cups of flour

Add yeast to warm water


Add butter to hot milk and stir until melted. Add sugar, egg, salt, and spices. Stir and let cool to lukewarm.


In the bowl of a stand mixer, mix milk mixture and yeast. Add dried fruits and nuts. Gradually add flour until a stiff dough forms. (We used all 5 cups of flour)


Switch to a dough hook and mix in your mixer OR turn out onto a floured surface and knead about 5 minutes or until satiny. Turn into a greased bowl and cover.


Let rise in a warm place until doubled in size. If it is chilly in your house, turn on your oven to the lowest setting for a bit, then turn off. Slide the dough into slightly warmed oven to rise.


Divide risen dough into three parts and roll each into a 12x7 rectangle. These do NOT need to be perfect. Fold over the long side to within one inch of the other side to shape.


Cover formed loaves and let rise again until doubled in size.


Bake in a 350-degree oven for 20-25 minutes until deep golden brown. While warm, brush with butter and sprinkle with confectioners sugar.