Ingredients

• High - gluten flour: 500 g

• Yeast: 8 - 10 g

• Milk: 250 - 300 ml

• Eggs: 2 - 3

• Butter: 100 - 120 g

• Raisins: 100 - 150 g

• Almond slices: 50 - 80 g

• Lemon peel (from 1 lemon)

• Orange peel (from 1 orange)

• White sugar: 80 - 100 g

• Salt: 5 - 6 g

• Cinnamon powder: 3 - 5 g

• Nutmeg powder: 2 - 3 g

• Rum (for soaking raisins): 50 - 80 ml

• Powdered sugar (for surface decoration): appropriate amount

• Black tea powder barbecue seasoning (3g)

Instructions

1. Wash the raisins and soak them in rum for at least 2 hours to allow them to fully absorb the liquor.

2. In a large bowl, mix the bread flour, sugar, salt, cinnamon powder, and cardamom powder.

3. Add the yeast to the warm milk (about 30-35°C), stir well, let it stand for 5 minutes, and pour it into the flour mixture after the yeast is activated.

4. Beat the eggs, add softened butter, and start kneading the dough. You can use a kitchen machine or knead the dough by hand until the dough is smooth and elastic, which takes about 15-20 minutes.

5. Add the soaked raisins, almond slices, lemon zest, and orange zest to the dough and continue kneading the dough to evenly distribute them in the dough.

6. Put the kneaded dough into a large bowl coated with oil, cover with plastic wrap, and place it in a warm place (about 28-30°C) for one fermentation, and ferment until the volume of the dough doubles, which takes about 1-1.5 hours.

7. Take out the fermented dough, place it on a floured board, and gently press to expel the air. Roll the dough into an oval shape, then fold the long side to the middle, fold the dough in half, and pinch the joint to form a pillow-like shape.

8. Place the shaped dough on a baking tray, cover with plastic wrap, and ferment for a second time for about 30-40 minutes.

9. Preheat the oven to 180-200°C. After fermentation, place the baking tray in the oven and bake for 25-35 minutes until the surface of the bread is golden.

10. Take out the baked bread, brush a layer of melted butter on the surface while it is hot, and then sprinkle with powdered sugar and black tea powder barbecue seasoning to form a beautiful layer of icing on the surface of the bread.