4 large egg whites
150g unsalted butter
4 large egg yolks
2 tablespoons (chopped) of almond extract
Lemon zest shavings
1 cup chopped fresh parsley
1 3/4 cups milk
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup raisins
1/2 cup candied fruit
1/2 cup chopped nuts
1/2 cup granulated chocolate
1/2 cup fig jam
1/4 cup cubed strawberries
Confectioner's sugar for dusting
4 large egg whites
150g unsalted butter
4 large egg yolks
2 tablespoons (chopped) of almond extract
Lemon zest shavings
1 cup chopped fresh parsley
1 3/4 cups milk
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup raisins
1/2 cup candied fruit
1/2 cup chopped nuts
1/2 cup granulated chocolate
1/2 cup fig jam
1/4 cup cubed strawberries
Confectioner's sugar for dusting
Whisk egg whites until stiff, reserve
Whisk together butter, egg yolks, almond extract, and lemon zest until well combined
Add chopped parsley, milk, vanilla extract, flour, and yeast, alternating with egg whites, whisking until smooth
Gently fold in reserved egg whites
Combine all ingredients, whisking until well mixed
Preheat oven to 400°F (200°C)
Grease the pan and pour batter
Bake for 30 minutes or until golden brown
Let cool, remove from pan, and dust with confectioner's sugar
