Candied fruit loaf

  • 620 g of smooth flour
  • 200 g of margarine
  • 60 g of fresh yeast
  • a touch of salt
  • 190 g of sugar
  • 1 egg, 1 egg yolk
  • around 2.5 dcl of milk
  • 1 tea spoon of cinnamon
  • 200 g of candied orange crust
  • 150 g of raisins
  • 8 spoons of rum
  • grated crust of 1 orange
  • melted Zvijezda table margarine
  • powdered sugar with vanilla for the sprinkling
  • baking paper
Sprinkle the flour onto the work surface and make a hole in the middle. Put an egg into it and an egg yolk. Spread the bits of margarine and yeast, sugar, orange crust, pepper, cinnamon and salt and then, while gradually adding milk, knead the rising pastry from all of the ingredients. Cover it and leave it in a warm place for at least 1 hour to double its size. Cover the raisins with 4 spoons of rum and use the remaining amount of rum for the candied orange crust.

Put baking paper onto a suitable long bread cast and heat the oven to 180 °C. Knead the pastry once again on the flour covered work surface and add marinated fruit. Roll it until it is 4 cm thick and fold it over the center two times. Place the loaf into the cast, cover it with a warm cloth and leave it in a warm place for 1 hour. After the pastry rises, bake it for 1 hour and 15 minutes. Take the still warm loaf out of the cast, cool it off a little, cover it with melted margarine and put the sugar mixture onto it (a lot of it). Serve the loaf two days after its preparation. You can keep it in a clod place for 4 weeks.