A Christmas Specialty

Name: A Christmas Specialty
Ingredients: 2 1/4 ounces active dry yeast package; 1/2 cup warm water; 1 pinch sugar; 4 1/2 cups all purpose flour; 2 cups raisins; 3/4 cup sugar; 1 pinch salt; 6 ounces unsalted butter softened and cut into pieces; 6 large eggs at room temperature; 1/2 cup candied fruit; 1 tablespoon flour; 1 orange zest optional; 1 lemon zest optional; 1 teaspoon flour to mix with the zest; 1 egg yolk beaten; 2 tablespoons water

16 ingredients

4 steps

Ingredients

2 1/4 ounces active dry yeast package
1/2 cup warm water
1 pinch sugar
4 1/2 cups all purpose flour
2 cups raisins
3/4 cup sugar
1 pinch salt
6 ounces unsalted butter softened and cut into pieces
6 large eggs at room temperature
1/2 cup candied fruit
1 tablespoon flour
1 orange zest optional
1 lemon zest optional
1 teaspoon flour to mix with the zest
1 egg yolk beaten
2 tablespoons water

Directions

1

Combine the yeast, pinch of sugar and water and mix well to dissolve the yeast. Let it stand for about 10 minutes in a warm place such as the oven to activate. When foam appears on the top of the water, the yeast has been activated.
2

Put the flour, sugar, salt, butter and eggs in the large bowl of an electric mixer or food processor. Mix the dough with the dough hook at low speed. Add the yeast mixture slowly. When all the ingredients are incorporated, increase to medium speed or until the dough forms a ball.
3

Spread a little flour in a large bowl and place the dough in it. Cover it with plastic wrap and place in a draft-free place to rise for 2 hours. It should double in volume. Remove the dough and knead it for 5 minutes and return it to the bowl. Cover and let it rise again until it has doubled in volume, about 2 hours.
4

Strain the raisins and press down on them to remove the liquid. Lightly flour the work surface. Punch down the dough and make a large circle with your hands. Sprinkle the raisins, candied fruit, orange peel and lemon peel over the dough. Fold the dough over the mixture and knead it lightly until all of the ingredients have been incorporated. If you are adding the citron and/or zest, mix with the flour and add it to the dough.