For the glaze:


Place the raisins and currants in a small bowl and soak with the vodka for around 10 minutes (better overnight). Ussing a slotter spoon, remove the raisins and currants to a paper towel to drain, set aside.

Sprinkle the saffron into the vodka and set aside.

In a bowl, place the sugar, flour, salt, yeast, honey, orange blossom water, milk, eggs, egg yolks, vanilla, cardamom, lemon zest, nutmeg and the saffron-vodka mixture.

Mix until getting a soft dough.

Place on a lightly floured surface and knead in the raisins, currants, almonds and candied fruits, kneading until getting an uniform soft dough.

Place the dough in a bowl, cover and let it raise on a warm place for around 2 hours (or until double volume).

Grease the baking tin and coat with breadcrumbs (we ommited this part).

Fill the tin (it must be in total filled until half way).Let it raise for 2 hours or until 3/4 of the baking tin are full with dough.

Bake on a previously pre-heated oven at 180°C for 1 1/4 hours or until a skewer comes out clean.

For the glaze:

Mix all the ingredients in a small bowl until well blended and pour it over the bread as removed from the baking tin.