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1
Milk should be cooled to about 100 degrees.
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2
Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cup sifted flour.
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3
Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center.
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4
Pour the remaining milk over the sponge.
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5
Add the egg yolks, sugar and salt and beat until the ingredients are well blended.
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6
Add 1 cup flour and beat well.
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7
Blend in the butter.
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8
Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added.
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9
Some flours absorb more liquid than others.
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10
Knead in the sultanas, almonds, and citron, along with the lemon rind which should be mixed with the rum.
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11
Knead the dough until the fruits and nuts are dispersed well through it and it is smooth.
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12
Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
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13
Punch it down and let stand for 20 minutes.
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14
Divide the dough in half and knead the pieces until smooth.
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15
Let them stand for 10 minutes longer.
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16
Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2
