All ingredients except milk and butter are kept in the kitchen in the evening. Sift the flour three times. The milk is mixed with the sugar, essences, vanilla sugar and put on the fire until the sugar melts.
We turn on the oven and heat it in the kitchen. Prepare a mayonnaise separately from yeast, 1 teaspoon sugar, 2 tablespoons flour and 2-3 milk. Cover and place on top of the cupboard to increase until it doubles in volume. We make a hole in the middle of the sifted flour mixed with salt and we put the mayo. Melt the butter over low heat. Rub the yolks with the citrus peel and put the raisins to hydrate in rum and brandy, then drain them and put the rum in the yolks. Gradually add the warm milk (not hot) and knead the dough for about 40 minutes while soaking your hands in the melted warm butter. We stop a little butter to help spread the dough on the table.
We put while we knead diced shit and raisins all over the dough. Place the ball of dough in a large and clean bowl, cover it and then put it as high as possible for about 60 minutes. Boil the filling ingredients a little until the milk decreases. Two large cakes come out of this dough. Divide the dough and composition into four, place the cooled filling on each dough spread on the work table, roll and then weave two.
Put in forms and leave to rise for another 30-40 minutes. I made them in a round shape. Grease with yolk and put in the preheated oven for about 30 minutes. We do the test with the toothpick and when it is ready, the fire is extinguished and it is left a little in the half-open oven.