Ingredients

• 1/4 cup Warm Water
• 2 tsp Active Dry Yeast
• 1 Tbsp Granulated Sugar
• 450 grams Organic Unbleached White All-Purpose Flour 1 lb
• 1/2 cup Water (plus 1 Tbsp if needed)
• 1/2 cup Milk
• 1/2 tsp Salt
• Extra Flour just in case
• 2 Tbsp Unsalted Butter softened (unsalted)

• 1 recipe Standard Bread Dough as above
• 200 grams Raisins 1 heaped cup
• 5 Tbsp Brandy
• 1 Tbsp Granulated Sugar
• 150 grams Unsalted Butter softened (5.3 oz)
• 150 grams Granulated Sugar 5.3 oz
• 2 Eggs
• 2 Yolks
• 2 tsp Vanilla Extract
• 2 Tbsp Brandy
• Grated rind of 3 blood oranges

• 150 g Powdered Sugar 5.3 oz
• 3-4 Tbsp Blood Orange Juice 1 blood orange
• 1 tsp Vanilla Extract

Instructions

1. Place the first measurement of warm water in the mixer bowl and stir in the sugar. Sprinkle the yeast over this and leave it aside for about 10 minutes to activate the yeast (it should start to froth, if it doesn’t the yeast may not be active).
2. Add the AP flour, salt, water and milk and start mixing the dough till it starts to come together.
3. Next, with a kneading hook, start mixing the dough till it comes together to form a ball. Add an extra tablespoon of water if it looks too dry.
4. Continue to knead the dough till it comes together and the water is absorbed completely.
5. Add the butter while kneading and incorporate it completely into the dough. If the dough is sticking to the sides (because of the butter) and not kneading properly, lightly dust the sides of the bowl with the smallest amount of flour, this should bring the dough together.
6. Knead for about 8 minutes until the dough is soft and shiny.
7. Place the dough in an oiled bowl. If you're using it on the same day, cover and let it rise for about 1 hour. Or leave it in the fridge overnight (covered).
8. The dough is ready for the next step. If you kept the dough in the fridge, let it come to room temperature. Cut the dough into pieces and set them aside.
9. Generously butter a 10-cup Bundt cake pan. Set aside.

1. Place the raisin and brandy in a saucepan. Heat gently until the alcohol is warm. Let the raisins soak in the brandy while the dough is proofing (or overnight).
2. When you're ready to make the Breudher Cake, cream the butter and sugar in a stand mixer until light and fluffy. Add the brandy, vanilla, and orange zest and beat it for a few minutes until everything has mixed in.
3. Add the dough, one piece at a time while mixing the butter and sugar on medium speed (use the paddle beater). Once all the dough has been incorporated, start adding the eggs.
4. Add the eggs and yolk one at a time, while mixing in between each addition to make sure the eggs incorporate well.
5. Add the raisins and mix it all for a minute or two until the raisins are distributed throughout the dough.
6. Scrape the dough into the buttered bundt pan. Cover with plastic wrap and let it proof in a warm place for about 30 minutes or up to an hour. It won't rise too much (definitely will not double in size), but the surface will inflate and look smooth.
7. Preheat oven to 325°F / 160°C while the bread is proofing.
8. Bake in preheated oven for 50-60 minutes, until a knife inserted into the cake comes out clean.
9. Remove from the oven and let it cool slightly. Turn it out onto a wire rack and let it cool down completely.

1. When the cake is ready to be iced, sift the icing sugar into a bowl. Add 2 tablespoons blood orange juice and vanilla and whisk till it forms a thick icing. Add the remaining blood orange juice a little at a time, and mix well until you get the consistency you prefer. Pour over the cake and decorate with piped flowers (optional).
2. Serve with butter, Gouda cheese and a cup of hot tea!