Ingredients for 35 portions;
1 kg of flour,
1 i 1/2 cubes of butter or margarine (38 day),
1 a glass of milk,
3/4 cups of sugar (18 day), 9 a dag of yeast,
6 spoons of lard (13 day), 20 a dag of raisins,
15 a dag of chopped almonds,
10 dag koryntek,
10 a dag of candied orange peel,
5 a dag of candied lemon peel,
6 heaped spoons of powdered sugar (13 day),
salt, Red, green and yellow candied cherries for decoration
Preparation method: Warm the milk slightly. Sift the flour into a bowl, make a small depression in the center. Crush the yeast, rub with milk and a small amount of flour, add to the flour in a bowl. Cover, set aside for 30 minutes to a warm place. Add sugar to the dough, salt and 1 i 1/5 butter cubes, carefully knead smooth, uniform dough. Cover and set aside again for half an hour to rise. Rinse the currants and raisins, drain well in a strainer.
Finely chop the candied orange and lemon peel. Mix the prepared delicacies with the dough, add almonds, set aside the dough for another 30 minutes. Knead the dough again, divide them into two equal parts. Make a roll of approx 65 cm. Tape the rollers with one end, twist the dough into a braid. Connect the ends of the braid, form a wreath. Place on a baking tray lined with parchment paper. Bake 60 minutes at approx. 200°C. Then, melt the remaining fat in a small saucepan. Spread the melted fat over the hot garland right after you take it out of the oven. Then sprinkle generously with powdered sugar. Decorate the cake with candied cherries.
