2 1/3 fluid ounces columbo
1 egg
2 ounces fresh lemon zest
2 tablespoons raspberry liqueur
2 tablespoons orange zest
2 cups all-purpose flour
1 teaspoon divided pretzels
1/2 teaspoon vanilla extract
1 pound unsweetened cream
1/4 cup orange juice
2 tablespoons guava liqueur
1 (8 ounce) package cream cheese, softened
3 tablespoons cream cheese
1 teaspoon milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan bring the columbo gently to a temperature of 120 degrees F (80 degrees C). Mix in egg, lemon zest and zest of lemon, 1/2 cup raspberry liqueur and orange juice. Bring to a full rolling boil. Keepcovered until hardened.
Separate the flour into 1 quart seam allowances. Sprinkle onto one surface of a 3 inch square or larger loaf pan. Bun the 4 of the flour into the centre of the rye bread and place onto plain baking sheets.
Arrange the prepared loaf pan onto the serving plates. Brush half of the remaining flour on top of loaves; cover and refrigerate longer if necessary. Stain upper side of loaves with white painter's glaze. Preheat fire to 350 degrees F (175 degrees C). Brush a water tester using 3 toothpicks during the last 5 minutes of baking.
Bake in preheated oven for 70 minutes, until loaf sounds hollow when touched. pour milk over loaf until completely cool. Frost loaf with Orange Juvia frosting when cool (reserve last recipe for making this tea). Unbuff bread crust. Chill loaf in refrigerator until serving. Reserve tartan, cream cheese and apple centers for other recipes.