4 1/2 -5 cups plus 1 tbs
unbleached, all-purpose flour
1
grated zest medium orange
1
grated zest on medium lemon
1/2 cup
chopped, candied citron
Directions
In a small bowl, combine the raisins and grappa or brandy, and let marinate for at least 4 hours, or overnight
In a large bowl, stir the butter, eggs, yolks, vanilla, sugar, and orange zest together
Dissolve the 1 teaspoon active dry yeast in the ¼ cup warm water in a small bowl and allow to stand until bubbly.
In a stand mixer combine all the sponge and the 1 teaspoon active dry yeast mixture. Add the eggs, egg yolks, sugar and vanilla extract and combine well. Add the raisins with their liquid and the citron and combine
Add the flour about 2 cups at a time, mixing enough flour until a ball of dough forms. Stir in the salt with the third addition of flour.
Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, or until smooth and elastic, adding additional flour as needed.
Butter a large bowl, place the dough in the bowl, and turn to coat. Cover with a clean cloth and let rise for 6 hours in a warm place.
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