Ingredients:

• 2 – eggs
• 1/2 tsp – salt
• 2 tbsp – Milk
• 1/2 cup – Butter
• 1/2 cup – water
• 1/2 cup – Sugar
• 1/2 cup – kishmish
• Powdered Sugar
• 1/2 cup – dried Cherries
• 1 tsp – Almond extract
• 1/2 tsp – ground Nutmeg
• 1/2 cup – dried Blueberries
• 1/2 tsp – ground Cardamom
• 2.5 tsp – rapid rise Yeast
• 1/2 tsp – freshly grated Lemon peel
• 1/2 cup – slivered almonds, toasted
• 2.5 cups – bread or all-purpose flour

Method:

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg.
2. Heat butter, water and milk until very warm; stir into dry ingredients. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract and enough remaining flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
4. Cover, and leave it for about 10 minutes. Knead in almonds and fruits (dough may be slightly sticky).
5. Roll to 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge, pinch to seal.
6. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
7. Lightly beat reserved egg white, brush on dough. Bake at 350 F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning.
8. Remove from pan and cool on wire rack.
9. Sift powdered sugar over top.

Recipe courtesy of Madhumathi Andrews