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Sugarplum Bread
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A festive Christmas sweet bread with sugar plums, perfect for holiday gatherings. Customize with slivered almonds instead of pine nuts for a delightful twist.
Ingredients:
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 cup white sugar
  • 0.5 cup butter, melted
  • 2 teaspoons salt
  • 1 teaspoon lemon zest
  • 6 cups all-purpose flour
  • 4 eggs
  • 0.5 cup candied mixed fruit
  • 1 cup raisins
  • 0.75 cup pine nuts
  • 1 cup confectioners' sugar
  • 1.5 tablespoons water
  • 0.5 teaspoon vanilla extract
  • 1 cup cherries
Instructions:
  • In a large mixer bowl, dissolve 1 teaspoon of sugar in 1 cup of warm water. Sprinkle in the yeast and let it sit for 10 minutes before stirring thoroughly.
  • Combine melted butter or margarine, 1/2 cup sugar, salt, lemon rind, and 2 cups flour. Beat on medium speed with an electric mixer for 2 minutes. Add eggs and 2 cups more flour; beat for 3 minutes. Gradually mix in remaining flour until a soft dough forms.
  • Knead dough on a floured board for 8 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover with greased waxed paper and a tea towel, then let rise in a warm place (75 - 85 degrees F or 25 - 30 degrees C) until doubled in volume, approximately 2 hours.
  • Flatten dough gently, incorporate raisins, candied fruit, and nuts while kneading on a floured surface. Form two round loaves and transfer to greased 9-inch cake pans. Cover with a tea towel and allow to rise in a warm place until doubled in size, about 1-1 1/2 hours.
  • Bake at 350 degrees F (175 degrees C) for 45-55 minutes, then remove from pans and cool on wire racks.
  • Combine confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Spread the mixture onto the loaves and top with cherries or almonds for a decorative finish. Alternatively, simply dust the loaves with confectioners sugar.

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