Hungarian Spring Bread (Bread Machine)

Name: Hungarian Spring Bread (Bread Machine)
Ingredients: Dough; 3/4 cup sour cream, at room temperature; 1/3 cup buttermilk; 1 large egg, plus; 1 large egg yolk; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 3 tablespoons unsalted butter or 3 tablespoons margarine, cut into pieces and softened; 3 cups bread flour; 1/4 cup sugar; 1 1/2 teaspoons salt; 2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1/2 teaspoons instant yeast (or 1 T. bread machine yeast); 1/3 cup golden raisin; 1/3 cup diced candied lemon peel (or lemon confit); 1/4 cup pecan pieces; 1 tablespoon unbleached all-purpose flour; Lemon Icing; 3/4 cup sifted powdered sugar; 1 teaspoon grated lemon zest; 1 teaspoon fresh lemon juice; 1 - 1 1/2 tablespoon warm milk; 1 teaspoon soft butter

22 ingredients

9 steps

Ingredients

Dough
3/4 cup sour cream, at room temperature
1/3 cup buttermilk
1 large egg, plus
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 tablespoons unsalted butter or 3 tablespoons margarine, cut into pieces and softened
3 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1/2 teaspoons instant yeast (or 1 T. bread machine yeast)
1/3 cup golden raisin
1/3 cup diced candied lemon peel (or lemon confit)
1/4 cup pecan pieces
1 tablespoon unbleached all-purpose flour
Lemon Icing
3/4 cup sifted powdered sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 - 1 1/2 tablespoon warm milk
1 teaspoon soft butter

Directions

1

Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer's instructions.
2

Set crust on medium and program for the Sweet Bread cycle; press start.
3

Sprinkle the fruit and nuts with the tablespoon of flour.
4

When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
5

The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
6

Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
7

Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
8

When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
9

Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.