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Juls' Kitchen


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60 ml lukewarm water (110º F / 43º C)

2 packages (14 g) active dry yeast

240 ml milk

140 g unsalted butter

770 g all-purpose flour (Measure flour first – then sift – plus extra for dusting)

115 g sugar

¾ teaspoon salt (if using salted butter there is no need to alter this salt measurement)

1 teaspoon cinnamon

3 large eggs, lightly beaten

grated zest of 1 lemon and 1 orange

2 teaspoons vanilla extract

1 teaspoon lemon extract or orange extract

135 g mixed peel

170 g firmly packed raisins

3 tablespoons rum I used brandy

12 red glacé cherries (roughly chopped) for the color and the taste (optional)

100 g flaked almonds

melted unsalted butter for coating the wreath

icing sugar for dusting wreath

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