Flecked with golden fruit, this rich buttery dough has a delicate crumb—the result of an extra rising.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2014
- 1 cup lukewarm milk
- 1 1/2 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 2 eggs
- 2 egg yolks
- 1 1/2 teaspoon each finely grated orange and lemon rind
- 1/2 teaspoon vanilla
- 4 cups all-purpose flour (approx)
- 1/2 cup unsalted butter softened
- 3/4 teaspoons salt
- 1/3 cup golden raisins
- 1/3 cup candied citron peel
- 1 tablespoon brandy
- 1 egg yolk
- 1 tablespoon milk
MethodPour 1/4 cup of the milk into stand mixer. Sprinkle with yeast; let stand until frothy, about 10 minutes.
Add remaining milk, egg, egg yolks, orange and lemon rinds and vanilla; mix until smooth. On medium-low speed, beat in 1 cup of the flour, the butter and salt until smooth. Add 2 cups of the remaining flour, 1 cup at a time, beating until smooth and elastic, about 1 minute.
Using dough hook, knead in 1/2 cup of the remaining flour, by rounded 1 tbsp, until dough leaves side of bowl, adding up to 1/2 cup more flour if necessary. Knead to form soft, slightly sticky, moist dough, 5 to 8 minutes. Place in greased bowl, turning to coat; cover with plastic wrap and let rise in warm place until doubled in bulk, about 2 hours.
Meanwhile, combine raisins, citron and brandy; set aside to soak.
Lightly punch down dough. Turn out onto lightly floured surface; knead lightly a few turns and form ball. Return to bowl; cover and let rise until doubled in bulk, 1 to 1 hour 15 minutes.
Punch down dough; form into disc. Sprinkle soaked fruit with 2 tbsp flour; mix well and place on dough. Fold dough over fruit and knead lightly until evenly distributed. Roll into log. Evenly divide into 8 pieces; form each into ball. Place 4 balls into each of two greased, parchment paper bottom-lined 8- x 4-inch (1.5 L) loaf pans, pushing to snugly fit together. Cover and let rise in warm place until doubled in bulk and slightly over edges of pan, 1 to 1 hour 15 minutes.
Glaze: Whisk egg yolk with milk; brush over loaves. Bake in 350?F (180?C) convection oven or 375?F (190?C) conventional oven until browned and loaf sounds hollow when tapped on bottom (or instant-read thermometer inserted in centre registers 190? to 195?F/87? to 90?C), 30 to 40 minutes. Let cool in pans on rack for 10 minutes. Remove from pans. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 138 mg
- Protein 5 g
- Calories 230.0
- Total fat 8 g
- Cholesterol 78 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
- Iron 13.0
- Folate 37.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 2.0