1 cup dried mangos, diced
1/2 cup dried cranberries
1/2 cup rum cherries, chopped [optional]
1 cup dried apricots, chopped
3/4 cup chopped citron
Grated zest of 2 oranges
Grated zest of 1 lemon
1/4 cup cognac
1/4 cup orange juice
1/2 cup + 2-1/2 Tbsp unsalted butter
1 cup milk
3 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for dusting
6 Tbsp sugar
1/2 tsp salt
1/4 tsp ground mace
1/4 tsp freshly grated nutmeg
5 tsp quick instant yeast
1 1/4 cups blanched almonds, coarsely chopped
1 batch of marzipan, rolled into 4 sticks [optional]
1+2 Tbsp melted butter
icing sugar, for dusting
• Place the currants, diced mangos, cranberries, diced apricots, citron, orange zest and lemon zest in a large bowl.
• Add the cognac and the orange juice and toss. Set aside.
• On low heat, melt the butter.
• Add the milk and just heat until lukewarm. Remove from heat and set aside.
• In a large mixing bowl place the flour, sugar, salt ground mace grated nutmeg and the instant yeast and whisk to combine.
• In a medium bowl lightly beat the eggs.
• Add the milk mixture and the beaten eggs to the flour mixture.
• Turn the dough out onto a floured work surface, and knead until fairly smooth.
• Transfer dough to a large bowl.
• Add the fruit mix with their liquid and the chopped almonds.
• Work them into the dough with your hands.
• Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
• Butter a large bowl with 1 tablespoon melted butter.
• Place the dough in the bowl, turning to coat.
• Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
• Preheat oven to 375F.
• Punch dough down, and gently pat into four rectangles 1/4 inch thick.
• Using a rolling pin, make an indentation just off the center of the dough and lay the marzipan on top.
• Roll and press down on the edges to seal the marzipan in the dough. One side will be larger than the other.
• Carefully transfer dough parchment-lined baking sheet
• Cover with a clean kitchen towel; set aside to rise for 30 minutes.
• Dough will rise only a little bit.
• Brush dough with 2 tablespoons of melted butter.
• Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
• Place baking sheet on a wire rack to cool.
• Dust with icing sugar before serving.