Pour the milk into a large bowl. Add the yeast, and then let it dissolve. (This will depend on the heat of the milk. Too hot will kill the yeast, but if the milk is cool to touch, it will take a while for the yeast to bloom.)

Whisk in a cup of all-purpose flour, then cover the bowl with plastic wrap or a kitchen towel.

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 and how warm my house is.

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. You can use almond slivers, which I recommend, but you can also do this with whole almonds and chop them when 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 in a colander, then return to its original bowl.

Pour the rum over the fruit, and set aside.

In another bowl, crack the 2 whole eggs. Add the 2 yolks, as well. (Keep those egg whites for a scramble tomorrow morning or a meringue!)

Use a fork and beat the eggs, then set aside.

Make the Bread Dough and Let Rise

When the sponge has doubled in size, pour the beaten eggs, melted butter and vanilla extract into the sponge mixture. Stir together.

Fold in the rum-soaked fruit with a rubber spatula, then set the sponge and fruit mixture aside.

In the large bowl of a stand mixer, measure 4 cups of all-purpose flour, sugar, salt, anise seeds, cardamom, cinnamon, orange and lemon zests, as well as the toasted slivered almonds. Whisk until combined.

Pour the sponge mixture over the flour mixture. Start the mixer fitted with a dough hook 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. (You can also knead the dough by hand if you would prefer or if you don't have a stand mixer.)

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. (However, please note that the rise time will depend on how warm or cool your house is. The warmer your home, the faster the dough will rise.)

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, are beautiful, too!)

Place the loaves side by side on a large parchment paper-lined baking sheet. Leave at least 4" between the two for the second rise.

Cover the loaves with plastic wrap or with a damp kitchen towel, and let rise until doubled. This rise should take around 30 minutes, but remember, it is all dependent on the temperature of your house.

Bake the Bread

When the loaves have doubled in size, preheat the oven to 350°F.

While the oven preheats, make the egg wash with the remaining egg yolk and the heavy whipping cream. In a small bowl, 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.