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1
Dissolve the yeast in the warm milk in a small bowl.
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2
Place the flour in the bowl of a heavy-duty electric mixer, then pour in the sugar and salt and, using a dough hook, start beating slowly as you pour in the dissolved yeast.
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3
Add the eggs one by one, and continue beating, on the slowest speed, for about 15 minutes.
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4
(This may seem like a long time, but it takes that long for the eggs to mix with the flour and to attain a smooth, shiny texture.)
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5
Add the butter, little by little, continuing to beat until it is totally absorbed and the dough is smooth, about 3 minutes.
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6
Sprinkle additional flour on top.
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7
Let the dough rise, covered, in the mixing bowl for 3 hours at room temperature.
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8
Punch it down, and let it rise again, for 2 more hours.
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9
Meanwhile, make the filling by placing the almonds, butter, almond paste, cake crumbs, and vanilla in a food processor and pulsing until combined.
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10
Grate the chocolate, if you are using it, or macerate the raisins or cranberries in 2 tablespoons of the brandy for a few minutes.
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11
Butter a Bundt or kugelhopf pan.
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12
Form the dough into a cylinder, then roll it out into a 10-by-16-inch rectangle.
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13
Spoon the filling onto the dough, sprinkling on top either the raisins and dried cranberries, or the chocolate; roll up tightly, like a jelly roll, on the long side; and gently stretch to a length of about 18 inches.
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14
Gently press the roll, seam side up, into the Bundt or kugelhopf pan.
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15
Let the dough rise, covered, in the refrigerator overnight.
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16
The next morning, take the dough out of the refrigerator and let rise for about 45 minutes.
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17
Preheat the oven to 350 degrees, and bake for about 50 minutes, or until the brioche is golden on top and a toothpick comes out clean when inserted in the center.
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18
Stir the confectioners sugar and 2 remaining tablespoons brandy in a small bowl.
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19
Remove the cake from the mold, and with a spoon, paint the top with the sugar glaze.
