Line a baking sheet with paper beard oiled. Sift the flour in a bowl and make a hole in the Center. Shred hard cam on it and Knead together with milk and a little flour. Leave to ferment 15 minutes.
Mix almonds, the candied lemon rind and raisins with rum and marinate 30 minutes. Melt the butter and work with sugar, eggs, Salt, the lemon rind, previous mass and the rest of the flour. Leave to ferment 20 minutes and divide the dough into two equal parts.
Mix one part rum fruit and let ferment others 15 minutes. Heat oven to 180 degrees. Form a bar with the mass with fruits and let ferment others 15 minutes on the baking tray.
Make a cut in a cross in the pan and Cook 50-60 minutes in the bottom of the oven.
Paint the bread with melted butter while still warm and sprinkle sugar on top. Make a braid with the rest of the mass, form a thread and paint it with whipped egg yolk.
Mix the almonds with the sugar and rum, throw it over the thread and bake as bread.
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