Step 1
Place golden raisins into a bowl drizzle with vodka and allow raisins to soften overnight.
Step 2
Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy about 10 minutes.
Step 3
Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom remove from heat and let the milk mixture stand until lukewarm.
Step 4
Transfer yeast mixture into a large mixing bowl. Stir milk mixture 1/2 cup sugar and 1 cup flour into the yeast mixture beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
Step 5
Mix melted butter 1/2 cup sugar orange blossom honey lemon zest vanilla extract and salt together in a bowl. Beat butter mixture into the batter then beat in eggs and egg yolk.
Step 6
Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
Step 7
Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled about 1 1/2 hours.
Step 8
Punch down dough knead a few times and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball place into a can and press dough lightly against the inside bottom of can.
Step 9
Cover cans with a cloth and allow dough to rise to the top of the cans about 45 minutes.
Step 9
Preheat oven to 350 degrees F (175 degrees C).