Easter Bread: Kulich-Cruffin

In a mixing bowl, using an electric mixer on high speed, beat 1 large egg and 2 egg yolks with 80 g of sugar until light, fluffy and doubled in size.

In a bowl of a stand mixer combine 350 g of flour, 1 tablespoon of instant dry yeast and ¼ teaspoon of salt.

Add the beaten egg mixture along with 40 g melted butter, 80 ml warmed milk, 2 tablespoons orange juice, 1½ teaspoons vanilla extract, 1 teaspoon almond extract, and zest from ½ orange to the bowl of dry ingredients and combine.

Use the dough hook on an electric mixer to knead the dough for about 10-12 minutes until soft and wet. There is no need to add more flour, the dough should have a stretchy but not sticky consistency.

Transfer the dough into a greased bowl, cover with plastic wrap and set aside for about 2 hours to rise until doubled in volume.

Roll out dough onto a lightly floured surface and either divide into 2 small breads or leave whole. Working with one bread at a time, spread out into a ⅛-inch thick sheet and evenly spread with 100 g of butter and evenly sprinkle with ½ teaspoon of ground nutmeg, 50 g of raisins, 50 g of cranberries and 50 g of almonds.

Roll the dough into a log and use a sharp knife to slice into 2 long strands, attached at one end. Carefully, twist the first strand around itself then curl the second strand around the first one, working upwards, hiding the second strand inside the formed dough, cut sides down, with layers working up.

Transfer to 2 x 12 cm diameter panettone springform and cover with plastic wrap. Set aside for about 1 hour to rise again. Take care of butter leaking.

Bake in a heated oven at 355 °F for about 35 - 40 minutes for smaller breads. If baking one large loaf, first bake for 10 minutes at 390 °F, then reduce the heat to 375 °F and bake for another 25-30 minutes. If needed, cover with aluminum foil to prevent tops from burning. Rest for 10 minutes before transferring to a wire rack to cool completely.

Dust with some powdered sugar for serving.