||4 to 5 cups flour, divided
||1/2 cup brandy
||1/2 cup sugar, divided
||1/4 cup powdered sugar
||2 packages active dry yeast
||1 teaspoon salt
||1/2 cup milk
||1/2 cup butter, softened + Melted butter
||1 package (7 ounces) marzipan
||1/2 cup dried currants
||1/2 cup seedless raisins
||1/2 cup candied cranberries
||1 cup diced mixed candied citrus peel ( 1/4 -inch
||1/2 teaspoon vanilla
1. In a medium
bowl, combine the raisins, currants, candied peel and
candied cranberries. Pour the brandy over the fruit and
let stand 1 hour. Drain, reserving the brandy. Pat the
fruit dry with paper towels, return to a clean bowl and
toss with 2 tablespoons of the flour.
2. In the bowl
of a standing mixer or in a large bowl, sprinkle the
yeast over one-fourth cup warm water (110 to 115 degrees)
until dissolved. Stir in 1 teaspoon of the sugar. Let
stand until the yeast begins to bubble, about 5 minutes.
3. In a small
saucepan over medium heat, heat the milk, salt and remaining
sugar to warm (110 to 115 degrees). Add the milk mixture,
vanilla extract and eggs to the yeast mixture and beat
in a mixer
or by hand with a fork or wooden spoon until combined.
Beat in the reserved brandy. Add 2 cups of the flour
and beat until smooth. Cut the butter into small
and beat in. Beat in enough of the remaining flour
until the dough forms a ball.
4. Turn the
dough out onto a lightly floured surface and knead until
smooth and elastic, about 10 minutes. Flatten the dough
then knead in the candied fruit, adding flour to the
5. Shape the
dough into a ball and put the dough into a buttered glass
bowl. Turn the dough buttered side up and loosely cover.
Let rise until doubled in size, about 2 hours.
6. Punch down
the dough and divide into two equal parts. Place one
half aside. Roll the other half into a 12-by-8-inch oval.
with melted butter.
7. Cut the
marzipan into quarters and roll each quarter into a 12-inch
rope. Put two of the ropes alongside each other along
the length of the dough, leaving a 1 1/2 - to 2-inch
the two ropes in the center of the rolled-out
dough. Fold the long side of the dough over to the
of the oval. Fold over the other long side
that it overlaps
the center by about 1 inch, pressing down
gently but firmly. Lightly taper the ends of the loaf.
Put the finished loaf on a parchment-lined baking sheet.
butter. Repeat with the reserved dough.
8. Let the
two loaves rise until each has doubled in size. Heat
the oven to 375 degrees. Bake about 30 to 40 minutes
golden brown. Dust loaves with powdered sugar.