Ingredients :

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1 cup milk
3 1/2 cup all-purpose flour
2 tsp Active Dry Yeast (2 Pkg)
1/4 cup lukewarm water
2/3 cup sugar
2 tsp salt
15 x egg yolks
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup melted butter
3/4 cup Candied Lemon Peel Mixed With
Candied Orange Peels And Chopped
1/2 cup chopped almonds
1/3 cup raisins
blanched almond halves
bread crumbs

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Method :

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* (1) Scald milk and pour into a large bowl. Slowly add 3/4 cup flour to the hot milk and beat thoroughly. Cool.
* 2. Dissolve yeast in lukewarm water 5 minutes, then add one spoonful of the sugar and let stand 5 minutes. Add to cooled milk mixture and beat well.
* 3. Cover and let rise until double in bulk.
* 4. Add salt to egg yolks. Beat until thick and lemon- coloured (about 5 minutes). Add remaining sugar and extracts and continue beating. Combine egg mixture with milk mixture, beating thoroughly. Add remaining flour and mix well.
* 5. Knead 10 minutes in bowl. Add butter and continue kneading 10 more minutes, or until dough leaves fingers. Add candied peel, almonds, and raisins.
* Knead to mix well.
* 6. Let rise until double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F.
* 7. Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs.
* 8. Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or until dough fills pan.
* 9. Bake at 350 deg. F
about 50 minutes, or until hollow sounding when tapped on top.