Taillaule (Neuchatel)

Directions

Add the yeast, eggs (1), 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 ¾ height of tin.

Brush with beaten egg (2) and make zig zag cuts with the scissors in the surface.

Bake in the tins at 200 oC 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.