Servings: 12 - Active time: 30 mn Start to finish: 2 hrs
4 cups flour
1 whole egg + 1 egg yolk
1/3 cup sugar
1 package dry yeast
3/4 teaspoon salt
2/3 cup milk
1+1/2 sticks butter (160 g.)
2/3 cup raisins
2/3 cup cranberries, dried
1 cup pecan nuts, chopped
1 lemon zest
½ teaspoon almond extract
Soak raisins in rhum. Preheat oven at 320°F.
Let yeast dissolve in 1/4 cup of lukewarm milk. Add 2 tablespoons of flour and let foam and rise.
Beat butter with sugar, stir in salt, egg, egg yolk, lemon zest and almond extract.
In a large bowl, place remaining flour, and stir in butter-sugar mixture and yeast.
Add remaining milk (lukewarm), raisins, cranberries and chopped pecan nuts. Knead well and let rise in covered bowl for 30 mn.
Punch down, knead again and shape into a loaf. Let rise for 20 mn and bake for about 30-40 mn at 320°F.
When still warm, brush top with butter and sprinkle generously with confectioner's sugar.