Equipment Needed
- Stand mixer with dough hook (or a large bowl and sturdy arms for kneading)
- Large mixing bowls (at least two)
- Plastic wrap
- Parchment paper
- Baking sheet
- Pastry brush
- Cooling rack
Step-by-Step Instructions
The journey begins a day ahead, with the fruit. In a small bowl, I combine the raisins, currants, and rum, making sure they’re submerged. I cover it and let it sit overnight at room temperature. This step transforms the fruits from dry and chewy to plump, boozy, and flavorful. The next day, I drain any excess liquid (saving a teaspoon for the dough if I want!) and combine the soaked fruits with the candied peel, toasted almonds, and candied cherries, if using. The sight of this colorful, fragrant mix always gets me excited.
Now, for the dough. In the bowl of my stand mixer, I combine the warm milk, yeast, and a pinch of the sugar. I let it sit for about 10 minutes until it becomes frothy and active—this “proofing” step is crucial to ensure the yeast is alive. Then, I add the remaining sugar, flour, salt, cardamom, nutmeg, one stick of softened butter (cut into pieces), the eggs, vanilla and almond extracts, and lemon zest. Using the dough hook on low speed, I mix until a shaggy dough forms. Then, I increase the speed to medium and knead for 7-8 minutes. The dough will be very soft, sticky, and rich—this is correct. I resist the urge to add too much extra flour.
Once the dough is smooth and elastic, I turn it out onto a lightly floured surface. I gently knead in the prepared fruit and nut mixture by hand. This takes patience, as the fruits want to escape! I fold and press until they are relatively evenly distributed. I then shape the dough into a ball, place it in a lightly buttered bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for 1.5 to 2 hours. It won’t double like a regular bread dough due to the high butter content, but it should look puffy and increased in size. The smell of the spiced, buttery dough rising is pure holiday magic.(See the next page below to continue…)