1. In a large bowl, combine the yeast, the 1 t sugar and the half and half. Let stand till foamy, about 5 minutes. 2. gradually add half the flour to the yeast mixture, beating till smooth. 3. place this sponge in a warm draft free place and let stand till bubbly and doubled in bulk, about 1 hour. 4. in a second large bowl, beat the egg and egg yolks, 1/2 cup sugar, butter, saffron mixture and the vanilla and rum extracts with an electric beater till smooth. 5. stir in the raisins and candied fruit into the sponge and then add the egg mixture. 6. add the remaining flour, 1/2 cup at a time, mixing well after each addition, till you have a sticky dough. 7. transfer the dough to a floured surface, sprinkle with additional flour and knead till you have a smooth, elastic dough, 5-8 minutes, adding more flour if necessary. 8. place the dough in a large buttered bowl, turning it to coat with the butter. 9. cover and set in a warm place till doubled in bulk, about 1 1/12 hours. 10. on a large floured surface, roll the dough into a long cylinder about 3 inches thick and 36 inches long. 11. place on a large buttered baking sheet and turn the ends in toward the center to form a large "pretzel." Cover and let stand for 40 minutes. 12. preheat oven to 350. 13. brush the dough with the egg wash and sprinkle with almonds, pressing them in slightly. 14. bake in the middle of the oven till golden brown, about 45 minutes (I would start checking at about 30 minutes to be sure it doesn't over bake). 15. remove from the oven and cool on a rack. 16. allow to stand for 4-6 hours. 17. serve sprinkled with confectioners' sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
