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1 pkg active dry yeast
1 1/3 cup warm milk
3 3/4 cup flour
1/2 cup sugar
3 eggs
6 Tbsp butter [melted]
1 lemon [grated peel only]
1 pinch salt

2 oz raisins
2 Tbsp breadcrumbs
4 Tbsp butter
4 oz walnuts
1 oz blanched almonds
1 oz candied citron
1 oz candied orange peel
2 oz pine nuts
1 lemon [grated peel only]
1 orange [grated peel only]
2 egg yolks
1 egg white
granulated sugar

Dissolve the yeast in 1/4 cup milk. Add 1/2 cup flour and knead
into a soft ball. Cover this with a towel and let it rise in a warm

When it has doubled in bulk, add it to a bowl containing the rest
of the flour, the sugar, eggs, melted butter, pinch of salt, and
grated lemon peel. Mix in enough milk to make a supple dough; knead
well. Cover with a towel and let rise until doubled in bulk. Put
the raisins in a small bowl and cover with hot water; let soften,
then drain.

Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts,
almonds and candied fruits. In a large bowl, mix together the
raisins, pignoli, grated lemon and orange peel, chopped nuts and
fruits, sauteed breadcrumbs, and 1 egg yolk. Whip the egg white
into soft peaks and fold it into the mixture.

Preheat oven to 3750 F. Butter a baking sheet. Roll dough into a
sheet 1/8-inch thick. Spread filling over it, leaving 1 inch clear
at the edges. Roll it into a cylinder and coil it on the baking
sheet like a snail shell. Beat the remaining egg yolk in a small
bowl and paint the surface of the dough with it.

Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry
is firm and golden brown.


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