Ingredients
3/4 cup raisins1/2 cup chopped mixed candied fruit1/4 cup orange juice1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm whole milk (110° to 115°)1/2 cup butter, melted1/4 cup sugar2 large eggs, lightly beaten2 tablespoons grated orange zest1 tablespoon grated lemon zest1 teaspoon salt5-1/4 to 5-3/4 cups all-purpose flour1/2 cup chopped almondsConfectioners’ sugar
Preparation
Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners’ sugar.
