Raisin-Almond Mares

Name: Raisin-Almond Mares
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 25
Ingredients: 500 g Flour; 11/2 cubes Yeast; 1/8 l tepid milk; 25 g + 25 g sugar; 250 g Raisins; 125 g Currants; 250 g butter/margarine; 1/2 TEASPOON Salt; 1/2 TEASPOON Cardamom; 7-10 Tbsp grated rind of 1 untreated lemon; 60 g crushed almonds; 60 g Citation; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 25

500 g Flour
11/2 cubes Yeast
1/8 l tepid milk
25 g + 25 g sugar
250 g Raisins
125 g Currants
250 g butter/margarine
1/2 TEASPOON Salt
1/2 TEASPOON Cardamom
7-10 Tbsp grated rind of 1 untreated lemon
60 g crushed almonds
60 g Citation
1 TABLESPOON Icing sugar
baking paper

Directions

1
Sift the flour into a bowl and make a depression in the middle. Crumble the yeast into it. Add milk and 25 g sugar and mix with some flour from the rim. Cover the pre-dough and let it rise in a warm place for about 30 minutes
2
Wash and drain the raisins and currants. Put the fat in flakes, 25 g sugar, salt, cardamom and lemon peel on the flour rim. Knead everything well. Knead in almonds, candied lemon peel, raisins and currants. Let the dough rise for another 30 minutes
3
Knead the dough, form into a loaf (approx. 15 x 30 cm) and let it rise for another 20 minutes on a baking tray lined with baking paper
4
Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for about 15 minutes. Then bake at 200 °C (fan oven: 175 °C / gas: level 3) for another 45-50 minutes, cover if necessary. Sprinkle with icing sugar