Ingredients
- 30 overnigh
- 3 eggs
- 3/4 stick
- 1/2 place in prepared cans
- 600 gr flour
- 450 gr coffee cans
- 250 gr flour
- 200 gr confectioners sugar reserved soaking rum
- 120 ml water
- 100 gr sugar
- 55 gr raisins
- 32 gr almonds
- 28 gr butter
- 24 gr orange peel
- 16 ml milk
- 16 gr soaking rum
- 16 gr rum
- 10 ml lemon juice
- 9 gr vanilla
- 5 ml water
- 2 gr salt
- 2 gr sugar along with yeast
- 1 gr 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.
