Ingredients
3/4 cup raisins1/2 cup chopped mixed candied fruit1/4 cup dried currants3/4 cup apple juice4-1/2 to 5 cups all-purpose flour2 packages (1/4 ounce each) active dry yeast1/4 cup sugar1 teaspoon salt1 cup 2% milk1/2 cup butter, cubed2 large eggs, room temperature2 tablespoons grated orange zest1 tablespoon grated lemon zest1/2 teaspoon almond extract1/2 cup chopped almondsConfectioners’ sugar, optionalGLAZE:1 cup confectioners’ sugar3 to 4 tablespoons milk
Preparation
In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners’ sugar or combine glaze ingredients and drizzle over loaves.
