Fruit-Filled Cardamom Bread
Ready In: 2 hrs 45 mins
Yields: 3 loaves
Ingredients
Dough
- 2 (1/4ounce) packages active dry yeast
- 1⁄2 cup warm water (110 degrees)
- 1⁄2 cup butter, cut into chunks
- 1 cup milk
- 3 large eggs
- 1⁄4 cup granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon grated lemon peel
- 1⁄2 teaspoon ground cardamom or 1⁄2 teaspoon mace
- 1⁄2 teaspoon salt
- 5 1⁄2 cups all-purpose flour
Fruit filling
- 3⁄4 cup slivered almonds
- 1 cup golden raisin
- 3 tablespoons orange juice
- 2 tablespoons brandy or 2 tablespoons vanilla
- 1 cup coarsely chopped peeled apple
- 1 cup coarsely chopped dried apricot
- 2 teaspoons ground cinnamon
- 1 teaspoon grated orange peel
- 1 large egg yolk
- 1 tablespoon water
Glaze
- 1 1⁄2 cups powdered sugar
- 2 tablespoons orange juice
Directions
- In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.)
- Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
- With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.)
- Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes.
- Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes.
- In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel.
- When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out.
- Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree.
- Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.
- Remove from oven and cool. Mix powdered sugar with orange juice until smooth.
- Spoon glaze over bread. Slice when warm or cool and wrap in plastic.
- Makes 3 loaves.
- Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.
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