combine raisins, citron, orange peel and chopped almonds, rum, water. stir and set aside

sift flout into mixing bowl. Make a little depression in the center.

Dissolve yeast in 1/4 cup of warm milk. Pour into the center of the depression, add 1 tsp of sugar and mix with some flour. Let the pre-dough rise for 20min until very bubbly.

add egg, sugar, salt, vanilla extract and lemon peel. stir well.

add butter and the remaining milk. knead with dough hook is smooth and firm. Adjust consistency with either a bit more milk or flour. Make sure the dough is not too dry, otherwise it will be difficult to incorporate the raisins.

Cover and let rise in a warm place until the volume has approximately doubled.

incorporate raisin mixture into the dough. Let rise again until volume has doubled.

pre-heat oven to 400. (I found 350 works better)

gently shape dough into thick disk and fold one side half over the other.

let rise for another 10-20 min.

Bake for 60-70 min or until cooked. (wood skewer test)

remove from oven. brush with melted butter, sprinkle with powdered sugar.

let cool and wrap with aluminum foil and keep in cool dry place for a few days before slicing.