Ingredients: 
1 kg. flour 50g
. baker's yeast
20 gr. salt
10 gr. bakery improver
50 gr. pitted prunes
50 gr. pitted raisins
50 gr. chopped nuts
50 gr. sprockets
100 gr. sugar
sweet wine (Malaga)
Warm water
Preparation:
The night before we left the raisins macerated in sweet wine. Sift the flour and a pot volcano where we add the salt, baking powder, concealer and sugar. Knead adding that support warm water until the dough pulls away from fingers, then add nuts, mix and leave to ferment the dough into the pan covered with a cloth in a rather warm. Once fermented the dough for about 30 or 45 minutes back to knead a bit and in a floured baking sheet or wax paper, put the gobs of dough to make buns. The oven has to be a low heat and when the bread is golden brown usually is ready. Ideal to take breakfast with jam or honey.
recipe from my friend Miguel Molina Parra.
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