- flour: 500 g
- sugar: 150 g
- salt: 1 pinch
- baking powder: 1 sachet
- egg: 1
- butter: 125 g
- milk: 1/5 l
- raisins : 200 g
- diced candied lemon: 50 g
- chopped almonds: 50 g
- Vanilla sugar: 1 sachet
- Condensed milk: a small quantity
- Icing sugar: 50 g
- Hot water: 1 table spoon

Sift the flour into a mixing bowl.
Form a well and add the sugar, salt, baking powder, egg, softened butter and the warmed milk.
Blend the mixture until it detaches itself from the edges of the mixing bowl.
Cover with a tea-towel
Put the mixing bowl into a warm place
Once the mixture has risen to twice its size, spread it into a buttered 30 cm loaf dish .
Cut lengthwise along the middle into two equal halves
Mix some of the icing sugar, the vanilla, raisins, candied lemon bits and almonds and spread on top.
Roll each side of the pastry at both ends and plait together
Place the rolled pastry to form a big circle on a baking sheet and spread the condensed milk on top.
Using a wet knife, make small incisions in the top of the pastry.
Leave the pastry to rise a bit more in a warm place.
Bake at medium heat for approximatly 35 minutes
Sift the rest of the icing sugar, dilute with warm water and spread over the baked crown.

Ideal for breakfast or tea-time with a cup of coffee or tea.

This recipe by marinalune was chosen from Cook n