Milk bread dough
23/4 cup all-purpose flour
1/2 cup candied fruits
Miscellaneous chopped nuts
1/2 cup raisins
1/4 cup warm water
1/4 cup milk
1/4 cup softened butter
1 tablespoon melted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1 egg
1 tablet of active dry yeast (15g)
Cake topping
1 cup confectioner's sugar
2 tablespoons milk
Chopped nuts, cherries, and candied fruits to taste
Accessory
25 cm x 30 cm baking sheet
Milk bread dough
23/4 cup all-purpose flour
1/2 cup candied fruits
Miscellaneous chopped nuts
1/2 cup raisins
1/4 cup warm water
1/4 cup milk
1/4 cup softened butter
1 tablespoon melted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1 egg
1 tablet of active dry yeast (15g)
Cake topping
1 cup confectioner's sugar
2 tablespoons milk
Chopped nuts, cherries, and candied fruits to taste
Accessory
25 cm x 30 cm baking sheet
Milk bread dough
Dissolve the yeast in water
Add milk, raisins, salt, egg, butter, and one-quarter of flour
Beat until smooth
Add remaining flour gradually and knead for 5 minutes or until elastic
Cover and let rise
Lower the dough
Add nuts, fruits, and lemon zest
Knead and open into a disc with a diameter of 30 cm
Folding in half
Press the edges and place on a greased baking sheet
Let it rise for 30 minutes
Aquen the oven to medium temperature
Bake for 30 minutes or until golden brown
Let it cool
Cake topping
Mix confectioner's sugar with milk
Spread over the cake and decorate with fruits.
