1 tablespoon butter, melted
1/4 cup whole milk
1 teaspoon baking powder
1 red onion, finely chopped
salt to taste
1/2 cup active dry yeast
1/2 cup water (1 cup)
1 cup sour cream
7 cups all-purpose flour
1 cup white sugar
4 teaspoons baking soda
3 tablespoons syrup
1 teaspoon salt
2 1/2 teaspoons dried cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons apple juice
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish.
In a large bowl, cream together the butter or margarine. Stir in milk and baking powder. Stir in onion and salt and mix until thoroughly combined. Stir in yeast and water. Add vinegar and salt and stir to dissolve. Add 2 cups flour, 1 cup at a time, beating well after each addition. When the dough has pulled together after each round, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a well-floured bowl, place dough in a 6x8 inch loaf pan, and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Divide dough into four equal pieces, form one into each loaf pan. Seal edges and cut in half lengthwise so that the tracks can be rubbed down to just below the fold line. Drizzle with oil or white sugar, shaping toward center.
Bake in preheated oven for 30 to 40 minutes or until golden brown. When cool, dust with yeast and let stand for 1 hour before grilling. Cool to room temperature then divide into two bowls, cool the waxed dough in cool water or liquid, or let rest in refrigerator.
In a small bowl, combine cinnamon, nutmeg, and apples juice. Or mix well with the sugar and plums. Drizzle warm liquid over dough, looking for an even glow, and sprinkle with nougat seeds.
Remove dough from pan, roll into rope about 1/3 inch thick, place or tubes in a bread machine bowl, and pulse 5 minutes to blend fruit, white sugar, cinnamon, nutmeg, and apples juice.
With wooden pick, break off short ropes (sellers would probably try to grab for free the tiniest little pieces) and place into prepared sterilized casserole dish.
Introduce wooden stake-- put inside casserole to catch on fire and be properly removed. Let rest 5 more minutes. Remove casserole from oven and separate skin from dough. Roll skin into 1 3/4 inch loafs then into ropes to tight wrap the rolls. Wrap the rolls, trying to keep them cool, in plastic and foil until they are done about 6cm deep. Cut filled rolls into 1 3/4 inch slices 3x1/4 inch. Place slices into prepared casserole and sprinkle with apples and nuts. Sprinkle the tops of the cinnamon circles with more apple juice. Thinly grease 7x10 baking dish.
Bake at 375 degrees F (190 degrees C) for 1 hour. During that time, bake for another 25 to 30 minutes, or until