|Mix just until smooth
|10-15 minutes until doubled
|Mix pre-ferment ingredients until smooth. In a 6-cup glass measure, cover with plastic wrap and towel. Let rest for 10-15 minutes until doubled and bubbly.
|Heat 2 oz orange juice and pour over raisins. Let stand until absorbed, stirring occasionally.Scald milk. Pour into large mixing bowl and add butter and Golden Raisin Paste. Stir until dissolved. Add sugar, salt, vanilla, beaten eggs, lemon juice and orange zest. When mixture is lukewarm, add preferment and stir until combined. With paddle attachment, add flour 1 pound at a time. Add Golden Raisins with 4th pound of flour. Add remaining flour until dough comes cleanly away from sides of bowl. Turn dough out onto a lightly floured survace and knead gently until dough is soft but not sticky. Place in oiled bowl, cover with plastic wrap and a clean towel. Allow to rise in a warm place (100oF) until doubled. Line 5 tube pans with parchment paper. Spray with non-stick spray. Punch down dough and let rest for 10 minutes. Cut into 5 pieces (2 lbs, 4 oz each). Take each 2# 4 oz piece and cut into 3 equal pieces. Braid and place in a parchment lined tube pan pinching the ends together. Let rise until doubled in size for approximately 40-60 minutes. Brush with egg wash. Bake at 350oF in a convection oven until golden brown 20-25 minutes. Internal temperature of bread should be 175-180oF.
Mix icing ingredients together until thinck and smooth. Frost bread and sprinkle with nonpareils.
Serve with Orange Butter. Orange Butter: Mix together 1/2 cup softened butter, 1 Tbsp. powdered sugar, and 1 tsp orange zest.
Day-old bread is great toasted. Tt also makes excellent bread pudding.