For 4 people
For 4 people
Preheat your oven to 210°C
Mix the candied fruit, the raisins and the liqueur in a bowl. Cover with cold water, then allow you to soak
Melt the butter in a saucepan over low heat
Whisk the melted butter, sugar and vanilla sugar in a bowl
Add the whole eggs one to one in the preparation and continue to whisk
Gradually add the flour and yeast to the mixture until a very smooth paste is obtained
Drain the fruits, then add them to the dough
Butter the mold before pouring all the preparation
Cook 25 minutes at 150°C then 20 minutes at a temperature of 120°C.
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