'1/2 cup of lukewarm water'
'2 tablets of biologic fresh yeast (30g)'
'1/2 cup of milk'
'2/3 cup of sugar'
'1 1/2 teaspoons of salt'
'1/4 cup of butter'
'2 eggs, lightly beaten'
'5 cups of all-purpose flour (600g)'
'1 teaspoon of ground cardamom'
'1/2 cup of chopped dried fruit'
'For brushing'
'2 egg yolks'
'2 tablespoons of coffee'
'1/2 cup of lukewarm water'
'2 tablets of biologic fresh yeast (30g)'
'1/2 cup of milk'
'2/3 cup of sugar'
'1 1/2 teaspoons of salt'
'1/4 cup of butter'
'2 eggs, lightly beaten'
'5 cups of all-purpose flour (600g)'
'1 teaspoon of ground cardamom'
'1/2 cup of chopped dried fruit'
'For brushing'
'2 egg yolks'
'2 tablespoons of coffee'
In a warm water-filled bowl, crumble the yeast and let it sit for a few minutes
In another bowl, combine the milk, sugar, salt, and butter
Let it cool down slightly
Add the yeast mixture to the milk mixture and stir well
Add the eggs, 3 cups of flour, cardamom, and dried fruit
Mix until smooth
Add the remaining flour and shape into a dough on a floured surface
Knead the dough until smooth and elastic
Form a ball and place in an oiled bowl
Cover with plastic wrap and let rise for 1 hour or until doubled in size, in a protected area
Press down the dough with your fist, push it to the bottom, and shape into three parts on a floured surface
Make each part into a roll and coil at the end, then make a circle
Place the rolls on an oiled baking sheet, cover with plastic wrap, and let rise for 30 minutes or until doubled in size
Before baking, brush with the egg yolk mixed with coffee
Bake in a moderate oven (180°C), preheated, for 35 minutes or until golden brown.
