Celebrate Easter by baking this sweet, decadent Fruit-Studded Holiday Bread. Studded with currants, raisins, apricots and cranberries, this bread is the perfect breakfast for Easter Sunday and a great way to spread love to family members, neighbors and friends during Holy Week.
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Instructions
Make the sponge
Pour the milk into a large bowl. Add the yeast, then let dissolve.
Whisk in a cup unbleached all-purpose flour, then cover the bowl.
Leave in a warm place until it has doubled in size and is very frothy. This should take about 30 minutes, though it has taken upwards of an hour for me, depending on the weather.
Make the bread
In the microwave, melt the butter. When completely melted, set aside and let cool slightly.
Toast the almonds in a nonstick skillet over high heat or in the oven. When sufficiently browned, but not burned, remove from the heat, and cool.
Measure the currants, raisins, cranberries and apricots into a bowl.
Cover the dried fruit with hot water, and let stand for 10 minutes.
Drain the fruit, then return to its original bowl, and stir in the rum before setting aside.
In another bowl, measure out and beat the 2 whole eggs and 2 yolks.
Once the sponge is ready, pour the beaten eggs, melted butter and vanilla extract into the sponge mixture, and stir together. Fold in the rum-soaked fruit, then set the sponge and fruit mixture aside.
In the large bowl of a stand mixer, measure 4 cups of unbleached all-purpose flour, the sugar, salt, anise seeds, cardamom, cinnamon, orange and lemon zests, as well as the toasted slivered almonds. Whisk together.
Pour the sponge mixture over the flour mixture and combine using the dough hook of the stand mixer. Start the mixer on a low speed, turning it up once the loose flour begins incorporating into the dough.
When the dough comes together, allow the stand mixer to knead the dough for a few minutes before turning off the appliance and transferring the dough to a greased large bowl.
Cover the bowl containing the dough with plastic wrap or a damp towel. Let the dough rise in a warm place until it has doubled in size. This should take around 45 minutes.
Once the dough has doubled in size, punch the dough down and knead it lightly before cutting it in half and forming two loaves in whatever form you would like. (Round loaves are pretty straightforward and simple, but braided loafs, as pictured here, or even rectangular ones are beautiful!)
Place the loaves side by side on a large parchment paper-lined baking sheet. Leave at least 4" between the two, as they will rise again.
Cover the loaves with plastic wrap or with a damp kitchen towel, and let rise until doubled. This rise should take around 30 minutes.
When the loaves have doubled in size, preheat the oven to 350°F.
While the oven preheats, make the egg wash: Using the remaining egg yolk and the heavy whipping cream, beat the ingredients together with a fork.
Brush the loaves generously with the egg wash, then sprinkle with the raw sugar.
Transfer the leaves to the oven. Bake for 45 minutes or until the loaves are a dark, glossy brown.
Once cooked through, transfer the loaves to a cooling rack and allow them to cool completely before enjoying.