Ingredients:

• 1 package – active Dry yeast
• 1/4 cup – warm water (110 to 115 degrees)
• 5 tbsp – butter, softened
• 2 – large eggs
• 4 – large Egg yolks
• 3/4 cup – Sugar
• 1 tbsp – vanilla extract
• 1/2 cup – warm water
• 4.5 to 5 cups – flour, or more
• 2/3 cup – Raisins
• 1 tbsp – finely grated Orange peel
• 2 tsp – finely grated Lemon peel
• 1/2 cup – chopped citron

Method:

1. Dissolve the yeast in the 1/4 cup warm water in a small bowl.
2. Let yeast stand for 10 minutes.
3. In a large bowl, beat the butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and 1/2 cup water together.
4. Add yeast mixture to the egg mixture and mix well with wooden spoon.
5. Working with spoon then hands, add the flour about 1 to 1.5 cups at a time and mix until a ball of dough is formed, adding as much flour as necessary to make an easy to handle dough.
6. Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, until the dough is smooth and elastic, adding more flour as needed.
7. Place the dough in a lightly buttered bowl; turn to coat completely with butter.
8. Cover with a clean cloth and let it rise for 6 hours.
9. Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan.
10. In a small bowl, toss dried fruit and peel with confectioners’ sugar.
11. Punch down the dough, transfer to floured surface, and knead in the fruit.
12. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes.
13. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the centre comes out clean.

Recipe courtesy of Suresh Thampy