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1
The 4 hour prep time includes the doughs rising time.
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2
Place the candied and dried fruits in a bowl.
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3
Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
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4
In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar.
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5
Stir and allow to stand for about 5 minutes or until frothy.
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6
Drain the fruit, setting the rum aside, and dry it on a paper towel.
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7
Sprinkle with 2 tablespoons flour and allow the flour to become absorbed.
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8
Set aside.
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9
Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved.
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10
Add the rum, almond extract, and lemon rind.
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11
Remove from heat and allow to cool slightly before adding yeast mixture.
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12
In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture.
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13
Beat the eggs until frothy and add to the dough.
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14
Mix in the softened butter.
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15
Form the dough into a ball and turn out onto a board sprinkled with the remaining flour.
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16
Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic.
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17
Gradually add the fruit and almonds, kneading just enough longer to incorporate them.
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18
Place the dough in a buttered mixing bowl.
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19
Cover with a towel and let stand in a warm place for 2 hours or until doubled.
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20
Punch the dough down and divide in half.
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21
Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick.
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22
Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar.
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23
Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge.
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24
Repeat on the other side, overlapping the folded edges by about 1 inch.
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25
Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter.
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26
Let rise in a warm place about 1 hour or until doubled in volume.
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27
Bake the loaves on the baking tray at 375F for 45 minutes or until they are golden brown and crusty.
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28
Let cool on a wire rack.
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29
Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
