butter g 2,500
sugar g 2,000
full-cream milk, warm  L 2
manitoba flour g 4,500
flour g 1,500
dry yeast g 170
raisins g 5,000
candied orange skin g 1,500
candied cider, in cubes g 500
roasted hazelnuts, in grains g 700
pisa pine kernel g 500
whole eggs n. 6
table salt g 15
orange-flower aroma as needed