1 tablet of yeast for bread
5 tablespoons of sugar
2 cups of milk
7 cups of wheat flour
4 eggs
1/2 teaspoon of salt
1 cup of butter, melted
1/2 cup of raisins or sesame seeds
200 grams of crystallized fruit
1 or 2 egg yolks
sugar and butter for brushing
1 tablet of yeast for bread
5 tablespoons of sugar
2 cups of milk
7 cups of wheat flour
4 eggs
1/2 teaspoon of salt
1 cup of butter, melted
1/2 cup of raisins or sesame seeds
200 grams of crystallized fruit
1 or 2 egg yolks
sugar and butter for brushing
Dissolve the yeast in 1/2 cup of warm milk, then let it sit until it's lukewarm
Mix in a little more milk and all the sugar, mixing well
Gradually add 2 1/2 cups of wheat flour, alternating with the remaining milk
The dough should be soft but thicker than pancake batter
Cover the bowl with a plate, wrap everything in newspaper or cloth, and let it sit for two hours
After two hours, it should have risen significantly
Add the eggs, melted butter that's not too hot, and salt, mixing everything very well with the help of a wooden spoon
Then add 4 1/2 cups of flour, now kneading with your hands
Keep adding flour gradually until the dough comes away from your hands
You won't need to knead or shape it much anymore
Place the dough on a floured surface
Roll it out to about 12-15 cm in width
Cover the center of this dough with crystallized fruit, cut into small pieces and add raisins
Roll up one end over the other, trapping the fruit inside
Cut the roll in half
Shape the rolls into a ring shape by uniting their ends
When placing each ring on an oiled baking sheet, make sure to leave the top side facing up, which is finer than the other side that's double
This side will break if you don't flip the ring, causing the fruit to stick to the pan
Mix one or two egg yolks with a little sugar and melted butter
Brush this mixture all over the rings
Let it sit for an hour or an hour and 15 minutes, allowing the dough to rise further
Bake in a hot oven, then serve once cooled.