Soak raisins, peel and almonds in rum or brandy overnight. At least 12 hours.
Make a dough starter with yeast, warm milk and sugar. Let it froth then add first 200 grams of flour. Let rise for an hour. Add remainder of ingredients, knead well, let rise for another hour. Cut in fruit and nuts via kneading and with a dough scraper. Let rise for another hour.
Separate into four parts. Make each into a rectangle 2 cm thick. Add a big thick rectangle of marzipan down the middle of the rectangle. Fold edges of the rectangle the marzipan like a letter.
Heat oven to 250 C while loaves are resting. Place each on parchment. Turn oven down to 180C then put loaves in.
Get a rack ready with parchment or kitchen roll underneath. Brush loaves with butter. Sprinkle with vanilla sugar. Drizzle with more butter. Dust with icing sugar. Cool. Wrap in grease proof paper then foil. Leave for 4 to 6 weeks.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 94 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 21.4mg||7 %|
|Sodium 94.7mg||3 %|
|Potassium 255.5mg||7 %|
|Total Carbohydrate 52g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 50.1g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 367
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