Taillaule — Neuchatel

Ingredients

• •1 kg Flour
• •2 1/2 l Warm milk
• •40 g Fresh yeast
• •3 Eggs
• •120 g Sugar
• •150 g Butter; softened
• •20 g Malt extract; powder or liquid
• •15 g Salt
• •250 g Raisins
• •Lemon zest; grated
• •Apricot glaze and
• •water icing
• •Flaked almonds; optional

Directions

1. 1Add the yeast, 2 eggs, sugar, malt, salt, lemon zest and flour to the milk. Knead well to obtain a smooth dough.
2. 2Add the softened butter and knead again.
3. 3Finally add the dried fruit.
4. 4Cover the dough and leave to rise in a warm place for about 1 hour.
5. 5Divide the dough into 2 equal parts as if making two French sticks and place in 2 fruit cake tins.
6. 6Leave again in a warm place to rise to 3/4 height of tin.
7. 7Brush with beaten egg (2) and make zig zag cuts with the scissors in the surface.
8. 8Bake in the tins at 200 degrees Celcius for 25 minutes .
9. 9Remove from oven, brush with an apricot glaze and then coat with a water icing.
10. 10Toasted flaked almonds can be sprinkled on top.