Venezuelan Christmas Loaf

Soak dried fruit in rum or brandy in a sealed container, for at least an hour, turning regularly. Crumble yeast in bowl and add sugar and warm water whisk and leave to ferment for 20 minutes in a warm place. Put sifted flour in large bowl with 1 egg yolk, butter and salt and the yeast mixture. Mix by hand and knead to form a dough ball. Cover it in the bowl and rest it for 20 minutes. Turn out and knead the dough till smooth and not sticky. Return it to bowl and leave to rise for 1 hour. Turn dough onto floured work surface flatten and roll out to c. 18,5cm x 49cm 4cm from left edge, line with olives dried on kitchen paper towel, fold left side of dough over olives On remaining mark a line 1/3rd from right and between that line and the olives, layer evenly with boiled ham and smoked bacon. Drain fruit from rum/brandy pouring liquid into glass (your reward for your work!) Dry fruit on kitchen paper towel and spread evenly on ham/bacon. Roll tightly up to remaining unfilled 1/3rd line. Cut horizontal lines 1,5cm apart to the rolled up dough, Wrap each strip over dough and tuck under. Put greaseproof paper on oven tray put loaf on tray and prick all over to vent. Cover with plastic and allow to double in size for 1 hour in warm place. Remove plastic. Use 2nd egg yolk to egg wash rolled dough loaf. bake at 170 degrees C for about 30 -40 minutes. Disolve brown sugar in water and 5 minutes before end of baking time glaze your loaf with the sugar liquid. When golden brown, transfer without greaseproof paper, to wire coooling tray