Ingredients
- 30 overnigh
- 3 eggs
- 3/4 stick
- 1/2 place in prepared cans
- 4 3/4 c flour
- 1 lb coffee cans
- 2 cups flour
- 1 c confectioners sugar reserved soaking rum
- 1/2 c water
- 1/2 c sugar
- 3/8 c raisins
- 1/4 c almonds
- 6 t butter
- 1/4 c orange peel
- 3 t milk
- 1 tablespoon soaking rum
- 3 t rum
- 2 t lemon juice
- 2 t vanilla
- 1 t water
- 3/4 t salt
- 1/2 teaspoon sugar along with yeast
- 1/8 t saffron
- 1 package dry yeast (active)
top of bread and twisting off can. Cool upright on wire rack to room temperature. Drizzle glaze over breads. Garnish with candied orange peel and slivered almonds, if you wish. SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking rum, lemon juice and water as need, in small bowl until good drizzling consistency.
