For the glaze
1 cup of butter
1 1/4 cups of confectioners' sugar, well-packed in a cup
1 1/2 cups of hazelnuts, cut into shreds
1/2 cup of raisins
1 tablespoon of grated lemon zest
For the dough
3 1/2 to 4 cups of all-purpose flour
1/2 cup of confectioners' sugar
30g of active dry yeast, softened in milk
1 teaspoon of salt
1/4 cup of butter, melted
2 eggs
For decorating
1/4 cup of cherries maraschino
For the glaze
1 cup of butter
1 1/4 cups of confectioners' sugar, well-packed in a cup
1 1/2 cups of hazelnuts, cut into shreds
1/2 cup of raisins
1 tablespoon of grated lemon zest
For the dough
3 1/2 to 4 cups of all-purpose flour
1/2 cup of confectioners' sugar
30g of active dry yeast, softened in milk
1 teaspoon of salt
1/4 cup of butter, melted
2 eggs
For decorating
1/4 cup of cherries maraschino
Melt the butter and mix with 1 cup of confectioners' sugar and 1/4 cup of water
Cook until boiling and the confectioners' sugar dissolves
Stir occasionally
Place at the bottom of a 30cm diameter mold
Above, sprinkle a mixture prepared with hazelnuts, raisins, lemon zest, and remaining confectioners' sugar
Mix 1 cup of flour, confectioners' sugar, yeast, and salt
Add butter and 3/4 cup of warm water
Beat with an electric mixer at low speed for 2 minutes
Add eggs and 1/2 cup of all-purpose flour
Beat at medium speed for another 2 minutes
Gradually add the remaining flour
Mix well until the dough feels elastic
Place on a smooth surface, dusted with all-purpose flour
Form into a ball and knead for 5 to 10 minutes, until the dough doubles in size
Let it rest, covered, in an oiled bowl for 2 hours, or until it has doubled in volume
Lift the dough and let it rest on a floured surface for another 10 minutes
Open the dough into a circle of 30cm diameter
Place in the prepared mold, cover, and let it rest again for 1 hour
Bake in a moderate oven (180°C) preheated, for 25 minutes, or until inserting a toothpick shows it's clean
Let it cool for 10 minutes before turning out
Decorate with cherries and serve cold
A recipe for 20 servings
