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Taillaule (NEUCHATEL)

1 kg flour
2 1/2 dl warm milk
40 g fresh yeast
2 eggs
120 g sugar
150 g butter, softened
20 g malt extract, powder or liquid
15 g salt
250 g raisins
beaten egg for glazing
grated lemon zest
apricot glaze and water icing
flaked almonds, optional

100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz = 2/5 cup
180C = 350F
200C = 400F
230C = 450F
250C = 475F
2.5 cm = 1 inch

Add the yeast, eggs, sugar, malt, salt, lemon zest and flour to
the milk. Knead well to obtain a smooth dough. Add the softened
butter and knead again. Finally add the dried fruit.

Cover the dough and leave to rise in a warm place for about 1 hour.

Divide the dough into 2 equal parts as if making two French sticks
and place in 2 fruit cake tins.

Leave again in a warm place to rise to 3/4 height of tin.

Brush with beaten egg and make zig zag cuts with the scissors in
the surface.

Bake in the tins at 200C for 25 minutes .

Remove from oven, brush with an apricot glaze and then coat with
a water icing.

Toasted flaked almonds can be sprinkled on top.


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