85 Grams Candied Orange Peel - Cut into Small Pieces
100 Grams Slivered Almonds
For The Glaze/Topping
65ml Fresh Orange Juice
15 Grams Unsalted Butter
Powdered Sugar for Dusting
In a small bowl, proof the yeast in the warm milk and honey.
In the bowl of an electric mixture place the yolks, soft butter, vanilla, spices, salt and zest. Combine using the paddle attachment. Switch to the dough hook and add in the flour. Mix until a soft dough comes together, scrape down the sides if necessary.
Remove the dough from the bowl and gently knead a few times. Add the marzipan, sultanas, peel and almonds to your dough and knead them in.
Place the dough in a bowl and cover with a towel. Allow to rest and rise for about 1 hour in a warm place.
Punch down the dough and shape into an oval. Place on an overproof tray. Use the side of your hand to make a depression down the length of the dough - slightly off centre.
Cover and allow to rest and rise again for 40-60 minutes.
Preheat oven to 350.
Use your hand again to reinforce the depression line down the length of the loaf.
Bake for 35 -45 minutes until an instant read thermometer reads 195F.
Remove from oven and allow to cool slightly.
In a small pot heat the orange juice with the butter. Use a pastry brush to coat the top of the loaf with the orange juice “sauce”. Allow to cool completely. Dust with a heavy coating of powdered sugar before serving or wrapping.
