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1
Bring butter and egg to room temperature.
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2
Warm milk to body temperature.
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3
Drain the preserved fruits.
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4
Roast all nuts slightly.
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5
Put all ingredients except for ones marked with into the bread maker.
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6
Switch on the dough setting.
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7
Add ingredients at the mix signal, or directly through the slot.
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8
If you're worried about the amount it crushes, mix in using your hands after the dough is finished kneading.
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9
Set aside for 60 minutes for the first rising.
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10
Divide into two portions and form into balls again.
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11
Face the closed ends down, and let it sit for 20 minutes.
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12
Flip the dough over, and roll it out into a flat oval shape.
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13
Fold the near end until it's a bit further away than the center.
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14
Fold the other end and let it slightly overlap in the center.
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15
Press it down lightly.
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16
Close both ends in the center.
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17
Make sure to close the sides as well.
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18
Flip it over, so that the folded end faces down.
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19
Shape the dough.
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20
An alternative for steps 5 to 9 is to fold it in a slightly tilted half after it's rolled out with a rolling pin.
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21
Rise for 40 minutes.
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22
Bake in 150C/302F oven for 10 minutes, then 180C/356F for 18 minutes.
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23
When it's baked, brush on some brandy, melted butter, and apricot jam immediately and in order.
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24
Top with sliced almonds.
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25
When it's cooled down completely, sprinkle on some powdered sugar.
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26
Wrap up tightly with plastic wrap.
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27
You could serve immediately, but the taste improves after 2 or 3 days.
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28
Good for a whole month.
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29
Tie a ribbon around it for a nice gift!
