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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 10 |
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We chose to bake this European holiday bread in a springform pan instead of the traditional cylindrical-shaped pan. Ingredients:
2/3 cup currants |
2/3 cup diced dried apricots |
2/3 cup raisins |
1/4 cup bourbon |
1 (.25-oz.) package active dry yeast |
1/2 cup warm milk (100° to 110°) |
1 cup all-purpose flour |
1/2 cup unsalted butter, softened |
1/2 cup granulated sugar |
1/2 teaspoon salt |
3 tablespoons grated orange rind |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
4 large eggs, lightly beaten |
2 tablespoons unsalted butter, melted |
powdered sugar (optional) |
mascarpone cream |
Directions:
1. Combine currants, apricots, raisins, and bourbon in a small bowl. Let stand 1 hour or up to 4 hours.
2. Combine yeast and milk in a medium bowl; whisk until smooth. Stir in 1 cup flour until well blended; cover and let rise 30 minutes.
3. Combine 1/2 cup butter, sugar, and salt in a bowl; beat at medium speed with an electric mixer 3 to 5 minutes or until light and fluffy. Add orange rind and vanilla; beat 2 minutes. Add 3 cups flour alternately with eggs, beginning and ending with flour. Stir in yeast mixture. Turn out dough onto a floured surface, and knead until smooth while gradually folding in fruit mixture (8 to 10 minutes). Place dough in a buttered bowl, turning to butter the top. Cover with plastic wrap, and let rise in warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
4. Butter a 10 springform pan. Place dough in pan, pressing to evenly fill pan. Cover with plastic wrap, and let rise 1 hour, or until dough reaches top of pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean, shielding with foil after 30 minutes to prevent excessive browning. Remove from oven, and brush with 2 tablespoons melted butter. Cool in pan on a wire rack 5 minutes. Remove sides of pan, and allow bread to cool. Dust with powdered sugar, if desired. Serve with Mascarpone Cream.
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