For the dough, 3/4 cup candied fruits, chopped
1/3 cup chopped nuts
1/4 cup chopped raisins
1/3 cup chopped citron peel
6 tablespoons Port wine
30g active dry yeast
6 1/4 cups all-purpose flour
3/4 cup unsalted butter, softened
1 cup apricot jam
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
4 eggs
1 teaspoon salt
For the decoration, long strips of candied orange peel, candied cherries, crystallized fig roll, and chopped nuts
For the glaze, 1 egg, 1/4 cup rosewater jelly
For the dough, 3/4 cup candied fruits, chopped
1/3 cup chopped nuts
1/4 cup chopped raisins
1/3 cup chopped citron peel
6 tablespoons Port wine
30g active dry yeast
6 1/4 cups all-purpose flour
3/4 cup unsalted butter, softened
1 cup apricot jam
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
4 eggs
1 teaspoon salt
For the decoration, long strips of candied orange peel, candied cherries, crystallized fig roll, and chopped nuts
For the glaze, 1 egg, 1/4 cup rosewater jelly
Mix the candied fruits with the nuts, raisins, apricot jam, and Port wine
Dissolve yeast in 3/4 cup warm water
Add 1 cup flour and mix well
Cover and let rest for 15 minutes in a turned-off oven at 100°C (5 minutes)
Beta well the butter with the apricot jam, lemon zest, and orange zest
Add eggs one at a time, beating continuously
Add yeast mixture and mix well
SLOWLY add remaining flour and salt
Knead until smooth and elastic
Add fruits and knead until evenly distributed
Shape into a ball and dust with flour
Cover and let rest for 1 hour in the oven (turned off) at 100°C, or until the dough doubles in volume
Shape into a ring and place in a greased ring mold of 27cm diameter
Brush edges to seal
Let rest for another hour
Dress with crystallized fruits and nuts, and brush with egg mixture
Bake in a preheated oven at 200°C (45 minutes) or until the toothpick comes out clean
Let cool slightly before removing from mold
Mix rosewater jelly with 2 tablespoons water
Baste warm cake with jelly glaze
Cool on wire rack and serve within 20 hours
Total calories: 6,666
