Carnauba Wax Chemical

the holidays come, and it is time to start practicing with the Pan Christmas.
I have the idea to prepare a few batches, but first, test meal, flavorings, baking times (this is the first time prepared in the oven at home), etc.

The following recipe is a variation of the classic Doña pretonic , it has more sugar and fruit (dried and polished), you can also modify to your liking.
notice that the ingredients are divided into portions, this is due to the different steps involved in preparation.
Ingredients:

fresh yeast, 50 g .
Flour, 3 tablespoons + 2 tablespoons + 2 tablespoons + 800 grs. (Heaping tablespoons)
Warm milk, 120 ml . + 3 + 3 tablespoons + 8 tablespoons tablespoons sugar
, 1 tablespoon + 200 grs.
Manteca, 100 grs. + 40 grs. Extract
Malta, 1 tsp. Sal
fine 1 level teaspoon.
Balls 3 units + 1 batter.
orange blossom water, 1 tablespoon .
Cognac 1 Tbsp.
vanilla extract, 2 teaspoons .
seedless raisins, 400 grs.
Nuts, 100 grs.
Almonds, 100 grs.
candied fruit, 200 grs.

Preparation: Undo
yeast in a bowl, add one tablespoon of sugar, 120ml. milk and 3 tablespoons of flour, integrate and leave in a warm place until double in size.

Once levada, add 3 tablespoons of warm milk and 2 of flour, integrate and let stand until doubled in volume.

again, then weighed, add 3 tablespoons of warm milk and 2 tablespoons of flour, integrate and let rise until double in volume.

While the previous preparation leavens, integrated into a bowl of warm milk 8 tablespoons, scoop, malt extract and 100 grams. melted butter.

800grs Sift. flour on the counter, distribute salt in the periphery, in the center position, the previous preparation leavened, milk mixture, butter and extract of Malta, the 200grs. sugar, 3 eggs, brandy, vanilla essence and orange flower water.

Knead well until dough is smooth and lead to weigh in a warm place.

While

leavens, chopped candied fruits in medium squares, not kids, but lost in the preparation.

Once the dough has leavened bread, spread on the counter.

center

Add fruit (dried and buffed) and raisins. Integrate.

With these ingredients we get 3 loaves 1 Kg., Divide the dough and place in suitable molds. I use greased and floured paper. Lead to rise in a warm place for 1 hour or less.

Remove and brush with butter (40grs.) melted and the egg. Make a cut on the surface, cross-shaped with scissors.

Carry moderate oven (170-180 ° C) until brown, about 1 hour. Anyway, continue cooking clicking with a stick until it is dry.
Result:

acknowledge that the preparation is not simple, this issue of making unleavened bread dough 5 times, tested the spirit of the cook.
This recipe is not recommended for those who work for the first time with yeast, in any case, first try with a simple mass (eg the Pan de Miga ), for those who already have the experience, is a good challenge.
Greetings and thanks for the comments.