This classic bread gets its great flavor and tender texture from butter and eggs. A California walnut topping adds even more flavor to this recipe.
1/2 cup lukewarm water
3 tablespoons sugar
1 packet instant dry or active dry yeast
3 eggs
3 1/2 cups bread flour, divided
3/4 teaspoon salt
3/4 cup butter, at room temperature
3/4 cup dried fruit (apricots, cherries, cranberries)
1 cup California walnuts
1/2 cup sugar
6 tablespoons butter, at room temperature
2 eggs
2 tablespoons flour
Powdered sugar
Stir together water, sugar, and yeast in the bowl of an electric mixer. Let stand for 5 minutes or until foamy.
Beat in eggs, then slowly add 3 cups flour. Beat for 5 minutes using a dough hook. Add butter a tablespoon at a time, scraping down the sides of the bowl as needed. Beat on low speed for 10 minutes. Slowly add just enough of the remaining flour to form a soft dough.
Turn onto a lightly floured board and knead for 1 minute. Shape into a smooth ball and place in a lightly buttered bowl, and cover with a buttered piece of plastic wrap. Let proof for 4 to 5 hours at room temperature or for 12 to 16 hours in the refrigerator. (A longer, cooler proof will result in a more tender bread)
Turn dough onto a lightly floured board and knead several times. Roll into rectangle about 1-inch thick. Sprinkle with fruit and roll up to enclose. Pinch ends and fold under to seal. Place seam side down on a parchment-lined baking sheet. Cover with plastic wrap and let stand in a warm spot for 1 hour for room temperature or for 2 hours for chilled dough, or until dough has doubled in size.
Preheat oven to 350°F. Bake for 35 to 40 minutes or until a skewer inserted into the top comes out clean. Set aside until cool enough to handle, then cut into 12 slices about 1-inch thick; place back on baking sheet.
Puree all walnut cream ingredients in a small food processor. Spread equal amounts onto bread slices. Bake for 15 minutes or until the tops are lightly browned. Dust with powdered sugar.
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