|Light raisins||1⁄2 Cup (8 tbs)|
|Ground saffron||1⁄4 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Confectioners icing||1⁄2 Cup (8 tbs)|
Combine raisins, rum, and saffron.
Soften yeast in 1/4 cup warm water (110°).
Mix milk, butter, sugar, and 1/2 tea spoon salt.
Heat to dissolve sugar; cool to lukewarm.
Combine milk mixture and 2 cups flour; beat well.
Add yeast and eggs; beat well.
Stir in raisin mixture, candied fruits, nuts, extract, and enough remaining flour to make a soft dough.
Knead on floured surface 8 to 10 minutes.
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; turn onto floured surface.
Divide in half (or thirds).
Cover; let rest 10 minutes.
Grease bottom and sides of two 29-ounce cans (or three 16-ounce cans); place on baking sheet.
Shape dough into balls; place one in each can.
Cover; let rise 45 minutes.
Brush with egg yolk.
Bake at 350°about 40 minutes for small cans or about 50 minutes for large cans.
Remove from cans; cool.
Drizzle with Icing.