Yield: 1 Loaf, about 10 servings
Fruit and Nut Mixture
- 2/3 ounces (18 g) glacéed red cherries
- 1 1/3 ounces (38 g) candied orange peel
- 1 1/3 ounces (38 g) pecans
- 1 1/3 ounces (38 g) golden raisins
- 1 1/3 ounces (38 g) dark raisins
- 1 tablespoon + 1 teaspoon (20 ml) dark rum
- 1/4 ounce (7 g) active dry yeast
- 1/4 cup (60 ml) warm whole milk (105 to 115F/40 to 46C)
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (5 ml) honey
- 1/2 ounce (13 g) granulated sugar
- 1 eggs
- 1/2 teaspoon (1 g) ground cardamom
- 1/3 teaspoon (1/2 g) ground cinnamon
- Pinch of ground cloves
- Pinch of ground allspice
- 7 1/3 ounces (208 g) bread flour
- 3 1/3 ounces (95 g) unsalted butter, at room temperature
- 1 ounce (29 g) dry blanched almonds
- 1 ounce (29 g) powdered sugar
- 1/2 ounce (14 g) granulated sugar
- 1 tablespoon (15 ml) water
- 1/4 to 1 egg white
- 2/3 teaspoon (3 ml) vanilla extract
- 2 2/3 ounces (75 g) granulated sugar
- 1 1/3 ounces powdered sugar
- Unsalted butter, melted
- Fruit and nut mixture: Cut the cherries, candied orange peel, and pecans into raisin-sized pieces. Combine with the golden raisins and dark raisins. Marinate in the rum for 24 hours, stirring 4 or five times during the marinating time.
- Dough: Dissolve the yeast in the warm milk (milk should be between 105°F and 115°F/40°C to 46°C). In your mixing bowl using the dough hook combine the yeast, salt, honey, granulated sugar, eggs, cardamom, cinnamon, cloves, and allspice. Mix until combined. Mix in half the flour, then the butter, followed by the remaining flour. Once the flour is combined, mix on medium high for eight minutes. Cover and let rise in a warm place until doubled in volume (about 90 minutes).
- Flatten the dough into a rectangle and press spread the fruit and nut mixture evenly over the surface. Enclose the fruit and nuts by folding the dough in half. Let rise, covered with plastic, until doubled in volume (about 90 minutes).
- Make the almond filling. While the dough is rising placing the almonds in a high-speed food processor and process to a powder. Place the water and sugar in a saucepan and bring to a boil and remove from heat.
- Add the powdered sugar to the almonds in the food processor. Pulse until combined. With the machine running, gradually add the sugar water until a thick paste forms. Add about 1/4 an eggs white to the almond paste and combine until the mixture is about the consistency of buttercream but not too thin.
- To make the vanilla sugar topping combine the sugar and vanilla extract in a small bowl and mix with a fork until combined. Add the powdered sugar and using a fork mix until combined; reserve.
- Punch down the dough using your hand until flat and in the original rectangle shape. Form the dough into an oval loaf, keep the fruit and nut mixture inside (it will burn if not covered by the dough). Using the rolling pin flatten the loaf, keeping the same general shape. Press the rolling pin lengthwise in the center of the loaf to make a small indentation. Pipe the almond filling using a No. 9 (18-mm) tip into the indentation. Fold the dough almost in half lengthwise, leave the bottom part about 1/2 inch (1.2 cm) wider than the top. With the fold on the inside bend the loaf into slightly curved shape. Place on a sheet pan lined with parchment paper. Rise for about 45 minutes to an hour, until loaves are 1 1/2 times their original size.
- Stack an additional sheet pan under the loaf, so the bottom does not burn, bake at 375°F (190°C) for about 1 hour or until baked through. Brush the loaves with melted butter right out of the oven. As soon as they are cool enough to tough, sprinkle with the sugar mixture and press down to ensure it is sticking. Allow to cool completely before serving.