Name: Fruitcake Babka
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 2 babkas
Ingredients: 1/2 cup whole milk; One 1/4-ounce package active dry yeast; 1/2 cup plus 1 pinch granulated sugar; 4 cups plus 2 tablespoons all-purpose flour (see Cook's Note); 1 1/2 teaspoons fine sea salt; 1 tablespoon pure vanilla extract; 3 large eggs and 1 large yolk, at room temperature, lightly beaten; 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for greasing the bowl and pans; 1/2 cup golden raisins; 1/2 cup dried currants; 1/2 cup dried apricots; 1/4 cup whole pitted Medjool dates; 1 tablespoon chopped candied ginger; 1 teaspoon orange zest; 1/2 teaspoon pumpkin pie spice; 1/2 cup brandy; 2 tablespoons orange liqueur; 2 tablespoons unsulfured molasses; 1/3 cup glacé cherries, roughly chopped; 1/4 cup walnut halves, finely chopped; 1/4 cup pecan halves, finely chopped; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) unsalted butter, softened; 2/3 cup granulated sugar; 1/2 vanilla bean; 3 tablespoons brandy; 1 1/2 cups confectioners' sugar; 1/2 cup heavy cream; 1/4 cup halved glacé cherries, for topping

Directions

Special equipment:

two 9-by-5-inch loaf pans; an instant-read thermometer

For the dough: Warm the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Sprinkle in the yeast and a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes.
Combine the flour, remaining 1/2 cup granulated sugar and salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed to combine. Add the yeast mixture, eggs and yolk and vanilla and mix, scraping down the sides to incorporate, until a soft dough forms. Increase the speed to medium high and knead until the dough starts to pull away from the sides of the bowl, about 5 minutes.
Cut the butter into 1-tablespoon pieces. Reduce the mixer to medium speed and add the butter one piece at a time, waiting for each piece to be incorporated before adding more, 4 to 5 minutes total. Increase the speed to medium-high and continue kneading until the dough is very smooth, glossy and slightly sticky and you can stretch it between your fingers into a thin, translucent windowpane without tearing, about 5 minutes longer.
Generously butter a large bowl and add the dough, turning once to coat. Cover and refrigerate for at least 8 hours or overnight.
For the filling: Combine the raisins, currants, apricots, dates, candied ginger, orange zest and pumpkin pie spice in a medium microwave-safe bowl. Add the brandy, orange liqueur and molasses and stir to coat. Cover and microwave until very hot, about 2 minutes. Let stand, covered, until the fruit has absorbed most of the liquid, at least 2 hours or up to overnight.
Transfer the fruit mixture, including any remaining liquid, to a food processor and pulse until chopped and spreadable. Scrape into a bowl and stir in the chopped glacé cherries, walnuts, pecans and salt. Set aside (see Cook's Note).
When ready to shape the dough, butter two 9-by-5-inch loaf pans and line them with parchment paper, leaving an overhang on the long sides.
Turn the chilled dough out onto a lightly floured surface and divide in half. Working with one piece at a time, roll into a 10-by-18-inch rectangle. Spread evenly with 4 tablespoons of the softened butter, leaving a 1/2-inch border around the edges. Spread half of the fruit filling evenly over the butter.
Starting at a long side, roll the dough tightly into a log. Pinch the seam to seal, then cut 1/2 inch off each end. Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pan. Repeat with the remaining piece of dough and filling.
Loosely cover the pans with plastic wrap or a clean kitchen towel and let rise at room temperature until the dough is soft, supple and no longer cool to the touch, 2 to 3 hours, depending on the temperature of the kitchen.
When ready to bake the babkas, preheat the oven to 350 degrees F.
Place the loaf pans on a baking sheet and bake until the tops are deeply golden and the centers register 185 degrees F on an instant-read thermometer, 50 to 60 minutes.
Meanwhile, for the vanilla-brandy syrup: Combine the granulated sugar and 2/3 cup water in a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the saucepan; add the pod. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves, 3 to 5 minutes. Remove from the heat and stir in the brandy.
As soon as the babkas come out of the oven, use a skewer or toothpick to poke holes all over the loaves, going all the way to the bottom. Remove the vanilla pod and slowly pour the warm syrup evenly over the babkas, allowing it to soak in before drizzling on more. Use all of the syrup.
Let the babkas cool in the pans for 30 minutes. Use the parchment overhang to lift them onto a wire rack and let cool completely.
For the icing: Whisk the confectioners' sugar and cream in a medium bowl until smooth. The icing should be thick but pourable; if needed, add a little more confectioners’ sugar or heavy cream to adjust the consistency. Spoon the icing evenly over the tops of each babka, then top with the halved glacé cherries. The babka can be wrapped or covered and stored at room temperature for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The fruit filling can be made up to a day ahead and refrigerated. Let it come to room temperature before spreading so it’s easy to work with.