Russ Myers


A fruit filled, sweat yeast bread good with afternoon tea or coffee, or as dessert.

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1 Loaf


1 Hr 15 Min


1 Hr 10 Min




1 C Scalded milk
1/4C Butter (or margarine)
1/2C Sugar
1 tsp Salt
1/4C Warm water (105 – 115 F)
2 pkgs Active dry yeast
2 Eggs (lightly beaten)
4 C Sifted flour
2 Egg yolks
1/2C Seedless raisins
1/2C Dried currants
1/2C Minced mixed candied fruits (optional)
20 Blanched almonds (halved)
Confectioner's sugar

Directions Step-By-Step

Mix milk, butter, sugar, and salt and cool to lukewarm. Pour warm water into a warm mixing bowl, sprinkle in yeast, and stir to dissolve. Add cooled mixture, eggs, egg yolks, raisins, currants, fruits, and 3 cups flour and beat well. Mix in remaining flour to make a very soft dough. Do not knead. Grease and flour a 10” tube pan or 3 1/2 quart Turk's head mold and arrange almonds in the bottom. Spoon in dough, cover, and let rise in a warm, draft free place until doubled in bulk, about 1 hour.Toward the end of rising preheat the oven to 400 F. Bake 10 minutes, reduce oven temperature to 350 F., and bake 50 to 60 minutes longer until lightly browned and springy to the touch. Turn out at once on a wire rack set over wax paper and dust with sifted confectioner's sugar.Slice and serve

About this Recipe

Main Ingredient: Flour
Regional Style: German
Other Tags: Quick & Easy, Heirloom