Holiday Bread For Easter

• FOR THE SPONGE
• 1 cup milk, at room temperature
• 1 package dry active yeast (2 1/4 teaspoons)
• 1 cup all-purpose flour (125 grams)
• FOR THE DOUGH
• 1/4 cup currants (30 grams)
• 3/4 cup golden raisins (100 grams)
• 1 cup dried cranberries or dried cherries (125 grams)
• 1/4 cup diced dried apricots or dried mango (30 grams)
• 1 tablespoon rum
• 2 eggs plus 3 egg yolks
• 12 tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature
• 1 teaspoon almond extract
• 4 cups all-purpose flour (500 grams), plus extra for dusting
• 1 teaspoon fine salt
• 1/2 cup sugar (100 grams)
• 2 teaspoons anise seeds
• 1 teaspoon ground cardamom
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 3/4 cup slivered almonds (70 grams)
• 1 tablespoon milk
• Sugar or pearl sugar for topping, optional

1. 1. Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
2. 2. Put currants, raisins, cranberries and mango in a small bowl and cover with hot water. Leave 10 min, then drain. Return to bowl and stir in rum.
3. 3. Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
4. 4. In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
5. 5. Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
6. 6. Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a rack to cool.

milk, active yeast, flour, dough, currants, golden raisins, cranberries, mango, rum, eggs, unsalted butter, almond, allpurpose, salt, sugar, anise seeds, ground cardamom, orange zest, lemon zest, almonds, milk, sugar

Taken from www.epicurious.com/recipes/member/views/holiday-bread-for-easter-52251601 (may not work)