Sugarplum Bread

Bloom the Yeast: In a large mixing bowl, dissolve 1 teaspoon of sugar in 1 cup of warm water. Sprinkle in the yeast and let stand for 10 minutes, until foamy. (10 minutes)

Combine Wet and Dry Ingredients: Add 1/2 cup of sugar, melted butter, salt, lemon zest, and 2 cups of flour to the yeast mixture. Beat with an electric mixer on medium speed for 2 minutes. Add 2 more cups of flour and the eggs; beat for another 3 minutes. (5 minutes)

Form the Dough: Gradually stir in almost all of the remaining flour, using just enough to form a soft dough that is slightly sticky. (3 minutes)

Knead: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. (10 minutes)

First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with greased plastic wrap and a clean tea towel. Let rise in a warm place until doubled in size, about 2 hours. (2 hours)

Add Fruit and Nuts: Punch down the dough to release the air. Turn it out onto a lightly floured board and knead in the raisins, candied fruit, and pine nuts until evenly distributed. (5 minutes)

Shape and Second Rise: Divide the dough in half and shape each portion into a round loaf. Place each loaf in a well-greased 9-inch round cake pan. Cover with a tea towel and let rise in a warm place until doubled, about 1-1.5 hours. (1.5 hours)

Bake: Preheat oven to 350 degrees F (175 degrees C). Bake for 45-55 minutes, or until the loaves are golden brown and a wooden skewer inserted into the center comes out clean. (50 minutes)

Cool: Remove the loaves from the pans immediately and let them cool completely on wire racks. (1 hour)

Glaze: In a small bowl, whisk together the confectioners' sugar, water, and vanilla extract until smooth. Spoon the glaze over the cooled loaves and decorate with halved cherries or a dusting of extra confectioners' sugar. (10 minutes)