| | SPONGE/DOUGH #1 |
| 2 1/2 | ts | Dry yeast |
| 1/2 | c | Warm water (105-115 F) |
| 1/2 | c | Unbleached all-purpose flour |
| | DOUGH #2 |
| 2 1/2 | ts | Dry yeast |
| 3 | tb | Warm water |
| | Dough #1 |
| 2 | | Eggs (@ room temp.) |
| 1 1/4 | c | Unbleached all-purpose flour |
| 1/4 | c | Sugar |
| 1/4 | c | Unsalted butter, softened |
| | DOUGH #3 |
| 2 | | Eggs (@ room temp) |
| 3 | | Egg yolks (@ room temp) |
| 3/4 | tb | Honey |
| 1/2 | ts | Vanilla extract |
| 1 | ts | Salt |
| | Dough #2 |
| 1 | c | Unsalted butter, softened |
| 3 | c | Unbleached all-purpose flour |
| 3/4 | c | Flour for kneading dough |
| | FILLING |
| 1/2 | c | Dark raisins |
| 1/3 | c | Currants |
| 1/3 | c | Dried cranberries |
| 1 | c | Candied mixed peel |
| | Grated zest of 2 lemons |
