Happy New Year everyone! I know you are all probably very tired of the rich, festive foods you have been consuming for the past month, but I really think that the New Year is worthy one last celebratory recipe! Here is something that all of the family, or guests will enjoy for breakfast, as a snack or as dessert. It is the quintessential holiday bread, full of rum soaked dry fruit and creamy marzipan. My hubby poured some cream liqueur over his for dessert the other evening, and apparently it was over-the-top! I wish you all a happy, healthy and prosperous 2017. I hope your home is filled with loved ones, and that your table is laden with inspired dishes.
Cheers! Here’s to you and yours for the best new year ever!
This recipe is from Bake From Scratch Magazine: Holiday 2016 issue.
I will send this post over to Fiesta Friday, wishing everyone there a most awesome New Year!
1 cup (196 grams) dried apricots, chopped
1 cup (144 grams) dried cherries
½ cup (70 grams) golden raisins
½ cup (70 grams) raisins
½ cup dark rum
¾ cup warm water (105° to 110°)
4 tablespoons (48 grams) granulated sugar, divided
1 tablespoon (14 grams) active dry yeast
1 large egg
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 orange, zested
3½ cups (490 grams) all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ cup (115 grams) unsalted butter, softened
½ cup (51 grams) slivered almonds
¾ cup Marzipan (recipe follows)
2 tablespoons unsalted butter, melted
Confectioners sugar for finishing
In a medium bowl, toss together the dried fruit and rum. Cover and let stand for 12 hours. (You can let it stand for longer if you like.)
In the bowl of a stand mixer fitted with a dough hook, combine the water, 1 tablespoon of the granulated sugar, and yeast. Let stand until the mixture is foamy, about 10 minutes.
While this is standing, in a medium bowl, whisk together the flour, salt, nutmeg and ginger.
Once the yeast mixture has foamed, beat in the egg, vanilla bean seeds, zest and remaining 3 tablespoons of sugar into the yeast mixture.
With the mixer on low, gradually add the flour mixture. Add the butter 1 tablespoon at a time, beating until a smooth dough forms, about 5 to 8 minutes.
Spray a large bowl with cooking spray. Place the dough in the bowl, turning over to grease the top. Let stand in a warm, draft-free location until doubled in size, 1 to 2 hours.
Line a baking sheet with parchment paper.
Turn dough out onto a lightly floured surface. Knead fruit mixture (drained) and nuts into the dough. Cover and let stand for 10 minutes.
Divide dough in half. Pat one half of dough into an 8×8-inch square.
Divide the marzipan in half, and shape into an 8×1-inch cylinder. Place one cylinder at one end of the dough square and roll up. Pinch the ends under and place on the prepared baking sheet. Repeat with the second half of dough and marzipan. Cover and let stand until puffed, about 30 minutes to 1 hour.
Preheat oven to 350°F.
Bake until golden brown and a wooden pick inserted in the center comes out clean, 35 to 40 minutes, covering with foil half-way through to prevent excess browning. Brush loaves with melted butter, and sprinkle with icing sugar. Store loaves wrapped tightly in plastic wrap at room temperature for up to 2 weeks. They will become more flavourful with time.
Makes about 1 cup
1 ½ cups (216 grams) almond flour
1 ½ cups (183 grams) confectioner’s sugar
1 egg white
2 teaspoons rosewater
2 teaspoons almond extract
In the bowl of a food processor, combine the almond flour and sugar. Pulse until well combined. Add egg white, rosewater and almond extract. Process until the mixture holds together. If mixture is too dry, add a bit of water 1 teaspoon at a time.
Remove the mixture from the bowl and wrap tightly in plastic wrap. Store in the refrigerator for up to one month.