Grease a rectangular mold Sift the flour into a bowl, make a hole in the center and sprinkle with harin and beat in it the shredded yeast with a little sugar, milk and a little flour. That fermente 15 minutes.
Chop the very fine apricots and mix them with the almonds, candied lemon and orange crusts and arrac.
Add eggs, the rest of the sugar, butter in pieces, the lemon zest and salt to the previous dough and beat along with the flour you have the dough bubble. Add the fruits and let the dough ferment 15 minutes.
Form three round bars with the dough, make a braid with them, put it in the mold and let others ferment 20 minutes. Heat oven to 200-220 degrees.
Cook the braid in the lower part 30-40 minutes. Paint with melted butter and sift powdered sugar on top.
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