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1
In a large saucepan, combine milk, 1/2 cup butter, sugar and salt. Cook over low heat until butter is melted; stir until smooth. Cool to lukewarm (110u00b0-115u00b0).
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2
In a large bowl, dissolve yeast in water. Stir in milk mixture, eggs and yolk. Gradually beat in 2 cups flour. Stir in raisins, cherries and orange zest. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
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3
Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
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4
Punch down dough; divide into 12 portions. Shape each into a 6x4-in. oval. Place 2 in. apart on greased
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5
.
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6
For filling, crumble almond paste in a small bowl; stir in sugar and egg white until smooth. Divide filling into 12 portions; roll each into a 5-in. log. Flatten slightly; place off-center on each oval. Fold dough over filling; pinch edges to seal. Cover with a kitchen towel; let rise until doubled, about 45 minutes.
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7
Preheat oven to 350u00b0. Melt remaining butter; brush over each loaf. Bake until golden brown, about 20 minutes. Dust with confectioners' sugar.
