Instructions
- Mix all the ingredients together, except the leavened dough, almonds, cranberries and raisins, for 30 minutes on the 1st speed.
- Then add the leavened dough and continue mixing for another 30 minutes, always on the 1st speed (until the dough comes away from the walls of the mixing bowl).
- Add the almonds, cranberries and golden raisins. Cut the dough into the desired weight, mold into a round loaf and allow to rest for 10 minutes. Roll out with a rolling pin and ferment for about 70 minutes.
- Coat with the egg and write on it using a piping bag. Bake in a fan oven at 130°C for 55-60 minutes with an open damper or bake in a modular oven at 140°C for 50 minutes with open door for the first 5 minutes and then close the door. Flour with ouzo and a little margarine.
- Mix well until dough flows.
