Traditional Irish Barmbrack

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1. 1Step 1: Heat 1 ¼ cups of whole milk until warm but not scalding, between 90-110°F (32-43°C). Pour ½ cup into a separate container, stir in the white sugar, and sprinkle the yeast on top. Stir briefly and set aside for about 10 minutes to bloom.
2. 2Step 2: In a large mixing bowl, combine 3 ½ cups all-purpose flour, ½ teaspoon kosher salt, ¾ teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground clove, and ⅓ cup light brown sugar. Whisk together. Slice the softened ¼ cup unsalted butter into pieces and cut into the flour mixture with a pastry blender or rub in with your hands until fully distributed.
3. 3Step 3: In the bowl of a stand mixer with the dough hook attachment, add the flour and butter mixture. Once the yeast has bloomed, add it as well. Mix at low speed until the flour has absorbed most of the liquid.
4. 4Step 4: Add 1 large egg to another ½ cup of the whole milk (you should have ¼ cup left now) and whisk together. Pour this into the dough mixture and mix at low speed until combined. Turn speed up one level and knead for at least 5-8 minutes.
5. 5Step 5: If the dough seems dry after the first 2-3 minutes, add more of the whole milk a teaspoon at a time. This is a fairly wet dough, so it won't be perfectly smooth and elastic, but should be solid enough to hold its shape.
6. 6Step 6: If needed, pour the dough onto a floured work surface and finish kneading by hand for a minute or two. It should still be a bit sticky but not so wet it looks like a batter. Lightly oil a large mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm area until doubled in size, at least 1 hour.
7. 7Step 7: Once doubled, punch down the dough and pour onto a floured work surface, adding some flour on top as well.
8. 8Step 8: Gently stretch the dough into a large rectangle and add 1 ¼ cups raisins, 1 ¼ cups golden raisins, and ¾ cup mixed peel on top in an even layer. Fold the dough from one side into the middle, then the other side into the middle. Turn it 90 degrees, gently flatten back out, and repeat this process 2-3 more times until the fruits are fully incorporated.
9. 9Step 9: If you plan on adding any trinkets to the bread, push them into the bottom of the dough after shaping it but before placing it into the springform pan.
10. 10Step 10: Prepare a 9” springform pan by greasing the sides and bottom with butter or baking spray. Gently shape the dough into a large, round shape and transfer it into the springform pan. Press it down a bit and shape it to fit the whole width of the pan. Cover again and let rise for another 45 minutes or so.
11. 11Step 11: About halfway through the second rise, preheat the oven to 350°F / 180°C. Once risen, the dough should fill the pan and be poking just over the top. Place into the middle of the oven and cook until a toothpick comes out clean, roughly 1 hour.
12. 12Step 12: The top should be fairly dark, but if it's browning too fast, place some foil over the top. Once finished baking, remove from the oven and leave in the pan until cool enough to handle.
13. 13Step 13: Take 2-3 tablespoons of honey and place it into a heatproof bowl. Microwave on high for 15-20 seconds to make it thinner and easy to work with. As soon as you remove the barmbrack from the oven, brush the honey across the entire top.
14. 14Step 14: Once cool enough to handle, remove the barmbrack from the springform pan. You can make long slices across the width of the bread, or cut it in half, turn it cut side down, and make slices down towards the cut side. Serve warm with tea or coffee.
15. 15Step 15: For the best experience, let it cool completely, then toast slices and slather with good Irish butter. If you do add trinkets, be certain to let everyone know when serving it.