speed for a total of 4 to 5 minutes The dough should once again be elastic and shiny and the butter should now be completely incorporated Add the nuts, raisins, and citrus peels to the dough and mix for 1 to 2 minutes on low until everything is incorporated Place the dough in a medium bowl (or, if not using the mixer again, allow the dough to rise in the mixing bowl), dust the surface with a small amount of all-purpose flour, and cover the bowl with plastic wrap or a towel Place it in a warm spot to rise for 1 hour or until the dough doubles in volume You can create a makeshift proofer if your oven is not a gas oven with a pilot light by placing a small pan filled halfway with freshly boiled water on the oven floor Make sure the temperature does not exceed 80.6°F/27°C or the butter will melt out of the dough Line a sheet pan with parchment paper Dust your work surface lightly with flour and turn out the dough Press out the first gases created by the action of the yeast Lightly dust your hands with flour, take the dough in your hands, and fold it over itself to shape into a ball Cup the dough with your hands on each side and start pressing on it while turning it in clockwise circles on the counter At first you need to press hard so that the dough sticks to the work surface a little, then ease up on the pressing and tighten your cupped hands around the dough; the sides of your hands should always be touching the counter When the shaping is done you should have a ...medium bowl (or, if not using the mixer again, allow the dough to rise in the mixing bowl), dust the surface with a small amount of all-purpose flour, and cover the bowl with plastic wrap or a... dough Press out the first gases created by the action of the yeast Lightly dust your hands with flour, take the dough in your hands, and fold it over itself to shape into a ball Cup the dough with... your hands on each side and start pressing on it while turning it in clockwise circles on the counter At first you need to press hard so that the dough sticks to the work surface a little, then ease up on the pressing and