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طريقه التحضير |
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Mix yeast with small amount of warm water, sugar, and warm milk in a large bowl. Mix well until yeast and sugar have completely dissolved. |
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Stir well in 1 c. flour, then cover dough with a towel and keep in a warm place for about 60 minutes. |
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Make a mixture of butter, some sugar, and egg yolks in another large bowl. Add flour mixture to butter mixture and combine thoroughly. |
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Add vanilla extract, cardamom, salt, and enough flour to make a soft dough. Mix well, then add raisins, almonds, and orange rind. |
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Beat 2 egg whites with a whisk into another small bowl until stiff then fold into dough. |
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Transfer dough onto a lightly floured surface and knead gently for 5 minutes, or until dough is smooth. |
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Transfer into a greased bowl and make sure all sides of dough are well greased. Cover with a towel and allow to rise in a warm place for 1 1/2 to 2 hours. |
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Butter a coffee can with shortening and place brown packaging paper on the sides and bottom of the can. Then grease the side of the paper with butter (or margarine) to avoid the dough sticking to the paper. |
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Make sure that the edges of the paper stick out over the top edge of the can by at least one inch. Fold paper down over outside of can. |
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When dough has doubled in bulk, punch it and knead lightly then place into the coffee can. |
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Cover can with a towel and allow to rise for 45 to 60 minutes. |
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Preheat oven to 400°F. |
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When dough reaches the top of the can, bake for 10 minutes, then reduce heat to 350°F and bake for another 35 to 40 minutes. |
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The loaf is done when a toothpick inserted into the center of the top comes out clean. |
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You can prepare glaze meanwhile. Make a mixture of sugar, lemon juice, almond extract, and enough water in a small bowl. |
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Remove from oven and allow to cool for 10 minutes. |
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Remove gently from can and allow to cool on a wire rack. Now top with glaze. |
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Cut off crown and slicing base into rounds, then serve. |
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المقادير
