AIVE TV - S2- Fiadoe Surinamese fruit cake - #14

Fiadoe
Required:
6 eggs
600ml whole milk (at room temperature)
5 ml vanilla essence
5 ml of almond essence
5 ml Rum essence
14 g dry yeast (2 bags)
1 kg of flour
150 gr Citron
150g raisins
150 gr bigarraux
100 gr rum-soaked raisins
50 g cinnamon (approximately 4-5 tablespoons)
300g sugar
500g unsalted butter
1 teaspoon cardamom
1 pinch of salt

Method:
Soak the raisins in hot water for 30 minutes. Pour off the water. Put the raisins in a small bowl with 25ml rum. Leave it to soak before using it.
Mix the yeast with 2 teaspoons of sugar and 4-5 tablespoons of warm milk.
Beat 6 eggs and 50 g sugar, vanilla, almond and rum until thick and fluffy.
Add the flour, a pinch of salt, then 3 tablespoons unsalted butter and 200 milk. Mix until the dough is formed. Let the dough rise for 45 minutes.
Meanwhile, mix the sugar with the cinnamon and cardamom.
Mix the fruit.
Roll pieces of dough and always brush them with butter (check method on the video). Sprinkle it with a little vanilla and sugar mix. Spread over the fruit mixture and make a roll. Cut the roll into pieces about 2 -3 cm and place them ever to collide. Repeat until the pan is filled with the pieces stuffed dough rolls. Sprinkle this with 200 ml milk and leave to rise again for 15 minutes.
Preheat the oven to 220 degrees Celsius.
Do this after the rise in the oven. The baking time is 60 minutes. Halfway through baking. Thus, after 30 minutes, remove the half-baked fiadoe from the oven and sparging with 200 ml of warm milk. Then again for the remainder of the cooking time in the oven.
Sprinkle sugar mice on the fiadoe if you have removed from the oven and let cool.


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