Step 1

In large bowl, sprinkle yeast over lukewarm water. Sprinkle 1 teaspoon sugar over yeast. Cover and let stand 10 minutes.

Step 2

In another bowl, combine butter, orange juise, orange zest, vanilla. almond extract, brandy, 1/2 cup sugar and beaten egg. Beat well, then stir into yeast mixture. Combine well.

Step 3

Begin adding flour, 1 cup at a time. Stir in flour until dough leaves side of bowl. Turn dough onto floured board and knead in flour until dough is smooth and elastic. Dough should be soft, but not sticky.

Step 4

Place dough in a greased bowl, cover and keep in a warm place (80F). Let rise until double in bulk (approximately 90 minutes).

Step 5

Punch down dough, turn on to floured board and flatten with palm of hand. Spread raisins and candied fruit on top and knead in until fruits are well distributed.

Step 6

Place dough in a well-greased 9 inch round souffle baking dish (or divide into smaller molds as desired). Cover and let rise in a warm place until dough rises 2 to 3 inches above rim of baking dish.

Step 7

With a sharp knife, make a cross cut on top of the dough. Brush with egg white beaten with 2 tablespoons water.

Step 8

Bake in a pre-heated 350F degree oven for about 30 minutes. Adjust timing depending on the size of the molds you used.

Step 9

Remove bread from oven. Brush top again with the egg white mixture and sprinkle with 1 teaspoon of sugar. Return to oven for 20 to 30 minutes. Adjust timing depending on the size of the molds you used.

Step 10

Remove from oven; let cool for 5 minutes. Remove from baking dish and cool on rack.