-
1
Dissolve the yeast in the warm milk with 1 tablespoon of the sugar.
-
2
Add 50 grams of the flour and mix to make a soft dough.
-
3
Cover with a damp cloth and set in a warm place until doubled in bulk.
-
4
Put the remaining flour in a large bowl.
-
5
Make a well in the centre.
-
6
Beat the eggs together with the egg yolk and pour into the flour with the salt, rum, orange flower water and the rest of the sugar.
-
7
Add the grated orange and lemon rind.
-
8
Work the flour into the liquid with the hands.
-
9
Add the yeast dough and mix very well until the dough is no longer sticky, adding flour as necessary.
-
10
Divide the butter into 4 parts and sprinkle it with flour.
-
11
Divide the dough into 4 parts.
-
12
On a lightly floured board work a piece of butter into each of the pieces of dough, then knead them together again.
-
13
Knead the dough until very smooth and elastic.
-
14
Lightly butter a bowl.
-
15
Put the ball of dough into it, turn it to coat lightly with butter, then cover the bowl with a damp cloth and let set in a warm, draught-free place for an hour or more.
-
16
Punch the dough down, turn out onto the board and knead again.
-
17
Insert a trinket or coin or bean (no plastic objects that will melt) into the dough.
-
18
Form the dough into one or two balls and flatten them slightly.
-
19
Shape into rings by inserting a finger into the centre and very gently easing the dough outward to create a hole in the centre.
-
20
Either stuff the hole with crumpled foil and place or a buttered oven tin or set the rings in lightly buttered ring moulds.
-
21
Cover and set in a warm place to rise again The dough will not double in bulk but will rise substantially during baking.
-
22
Lightly beat the remaining egg white or a whole egg and brush the cake with it.
-
23
Sprinkle on the slivered almonds and stud with pieces of candied fruit.
-
24
Sprinkle lightly with sugar and bake in a medium-hot oven until nicely browned, about 35 minutes.
