Method

Mix together ½ garnets flour and ¼ garnets milk as well as possible. Stir in ¾ glass strained yeast, cover, and set in a warm place. When the yeast begins to act, beat the dough with a spatula until smooth. Add some salt and ¼ garnets egg yolks and beat again until smooth. Beat in glasses warm clarified butter and another ½ garnets flour. Finally, sprinkle on 2 glasses sugar, some cinnamon, ¼ glass or more finely chopped candied peel, and at least ½ glass each raisins and finely chopped bitter almonds. Mix and let stand in a warm place. When the dough has doubled in bulk, beat with a spatula, and pour into a greased pan, filling ¼ of it. When the dough has risen to fill ⅔ of the pan, set it carefully in the oven and leave it for 1¼ hours. (For 6 persons, use ⅓ the indicated proportions.)

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