2 packets of active dry yeast
1 cup of warm water
2 tablespoons of orange zest
2 teaspoons of salt
1/2 teaspoon of ground cinnamon
1 egg, beaten
3 tablespoons of unsalted butter or margarine
2/3 cup of orange juice, warmed
2 tablespoons of grated orange peel
6 to 6 1/2 cups all-purpose flour
1 1/2 cups of raisins, without seeds
1 1/2 cups of grated carrots
2 packets of active dry yeast
1 cup of warm water
2 tablespoons of orange zest
2 teaspoons of salt
1/2 teaspoon of ground cinnamon
1 egg, beaten
3 tablespoons of unsalted butter or margarine
2/3 cup of orange juice, warmed
2 tablespoons of grated orange peel
6 to 6 1/2 cups all-purpose flour
1 1/2 cups of raisins, without seeds
1 1/2 cups of grated carrots
Dissolve the yeast in the warm water and stir until it's fully dissolved
Add the orange zest, salt, cinnamon, egg, butter or margarine, orange juice, and grated orange peel
Mix well
Add 3 cups of all-purpose flour and beat until a smooth batter forms
Add the raisins and carrots and mix well
Add the remaining flour as needed to form a soft dough
Place the dough on a floured surface and work it with your hands for about 5-8 minutes, until it's smooth
Place the dough in a greased bowl and turn it to coat evenly
Cover and let it rise in a protected area for about an hour, or until it has doubled in volume
Divide the dough into two parts and shape each one into a cake
Place each cake in an ungreased English muffin tin, about 25 cm x 11 cm x 7.5 cm
Cover well and let it rise for another hour, or until it has doubled in volume again
Bake at 200°C (400°F) for about 35-40 minutes
Remove from the oven and let cool.
