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1
In a small bowl, combine the yeast and warm water; stir to blend.
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2
Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
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3
Put all of the candied fruit in small bowl and drizzle the rum on top.
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4
Let stand for 15 minutes to 1 hour to infuse the flavor.
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5
In a small pot, warm the milk over medium heat.
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6
Add the sugar, butter, vanilla, cinnamon, and salt.
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7
In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball.
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8
If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough.
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9
Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes.
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10
Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
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11
Remove the dough from the bowl and knead on a lightly floured surface.
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12
Using your palms, roll the dough into a long rope.
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13
Shape the coil into a ring, sealing the ends together.
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14
Insert a little doll or coin into the bread from the bottom, if desired.
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15
Line a baking pan with aluminum foil and coat with nonstick cooking spray.
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16
Carefully transfer the dough ring to the prepared baking pan.
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17
Preheat the oven to 350 degrees F.
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18
Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread.
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19
Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
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20
Cool on a wire rack before slicing.
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21
Cook's Note: Let your guests know there is a little doll or coin inserted inside.
