Step 1

If using dried fruit such as raisins, dried cranberries, dried cherries soaked in them in really hot water while preparing the rest of the recipe.

Step 2

If using active dry yeast, add it to 1/4 cup warm water and reduce the milk to 3/4 cup adding it where called.

Step 3

If using instant yeast, use 1 cup of milk.

Step 4

Heat the milk, butter, sugar and salt in a small saucepan until the butter is melted. Cool to lukewarm and pour it into a mixing bowl fitted with a douogh hook. .

Step 5

Whisk the yeast, eggs, vanilla and lemon zest into the milk mixture.

Step 6

Add half the flour and beat on medium until completely combined and smooth.

Step 7

Drain the soaked fruit very well and squeeze out any water. Mix it with the other fruit. Add the fruit to the batter along with the remaining flour. Beat until smooth; beat for 3 minutes more.

Step 8

Spray a container at least 3 times as big as the bread. Spray it with a non-stick baking release and put the dough in. Cover with plastic wrap and cover the container, marking the time on it. Allow it to rise until at least doubled,

Step 9

This is a rich dough and, as such, can be a slow riser if the room is cool. If so, place the container in the oven with the light on and an instant thermometer. Check in about 45 to 60 minutes to make sure the temperature is no higher than 85*F. If it is, prop the oven door open with a wooden spoon.

Step 10

At this point the dough can be worked right away or it can be refrigerated for up to 3 days.

Step 11

When ready to shape, spray your pan well. Shape the dough into a ball and place it in the pan, pressing it down to flatten it. The dough should come up about half way or a bit more. Cover and let it rise for about 1 to 1/2 hours or until it is light and risen.

Step 12

For the small individual Easter Bread I used 40 grams for a 2 ounce container and 90 grams for the 5 ounce container, Be sure to spray the containers. Cover and let rise for about 1 1/2 hours.

Step 13

Preheat the oven to 350°F. Bake the large Easter Bread for 35 to 40 minutes until deeply browned. Cover the top loosely with foil if it browns too quickly. Bake the smaller breads about 20 to 25 minutes. Cool before glazing.

Step 14

Mix the ingredients together with a spoon A whisk incorporates too many air bubbles. You want this to run down the sides of the bread, but still be decently thick on top. Add milk sparingly if needed.

Step 15

To finish the large bread, pour the glaze in the middle and push it over the edge so it runs down the sides a bit. Sprinkle with the nonpareils immediately,

Step 16

Do the same, in smaller amounts for the small ones. Springle with the nonpareils immediately.

Step 17

Allow the glaze to dry.