Prep 30 mins
Cook 4 hrs
Normally made in a kugelhopf or bundt pan, this one is baked in the bread machine. Use a 1 ½ or 2 lb. bread machine.
- 3⁄4 cup sour cream, at room temperature
- 1⁄3 cup buttermilk
- 1 large egg, plus
- 1 large egg yolk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 3 tablespoons unsalted butter or 3 tablespoons margarine, cut into pieces and softened
- 3 cups bread flour
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 2 1⁄2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1⁄2 teaspoons instant yeast (or 1 T. bread machine yeast)
- 1⁄3 cup golden raisin
- 1⁄3 cup diced candied lemon peel (or lemon confit)
- 1⁄4 cup pecan pieces
- 1 tablespoon unbleached all-purpose flour
- 3⁄4 cup sifted powdered sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 -1 1⁄2 tablespoon warm milk
- 1 teaspoon soft butter
- Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer’s instructions.
- Set crust on medium and program for the Sweet Bread cycle; press start.
- Sprinkle the fruit and nuts with the tablespoon of flour.
- When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
- The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
- Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
- Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
- When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
- Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.