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1
Combine the cherries and raisins in a deep bowl, barely cover with water and soak for two to three hours, or until plumped.
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2
Drain well, reserving one and a quarter cups of the soaking water, and spread the fruit on paper towels to dry off a bit.
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3
Combine one cup of the reserved soaking water with the honey and place in the freezer until very cold; a few ice crystals are all right.
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4
Put the remaining quarter-cup of soaking water in the medium-sized bowl of an electric mixer and add the yeast.
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5
When the yeast dissolves and foams, stir in the chilled soaking water, orange zest and salt.
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6
If using a heavy-duty mixer with a dough hook, add three-and-a-quarter cups of flour.
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7
If using a household mixer with two beaters, add three-and-a-half cups of flour.
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8
Beat the dough on low speed until very elastic, smooth and shiny, forming a single mass around the beater.
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9
This will take 12 to 20 minutes depending on the mixer.
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10
The dough will eventually climb the beaters of household machines and must be pushed down repeatedly with a wooden spoon.
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11
When ready, it will be soft, wet and slightly sticky.
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12
Remove the beaters and knead in the butter by hand, then knead in the drained fruits.
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13
Put the dough in a lightly buttered shallow bowl, cover tightly with plastic wrap and refrigerate until thoroughly chilled, at least eight hours but preferably overnight.
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14
Dough may be held for 36 hours before the next step.
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15
Line a large flat pan or two cookie sheets with parchment and sprinkle generously with cornmeal.
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16
Divide the dough into two rounds and roll each on a lightly floured board until three-eighths-of-an-inch thick.
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17
Place the rounds on the prepared baking sheet and allow them to rise, covered with plastic wrap, until they are puffy and hold an impression when dented with a fingertip, about an hour.
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18
Meanwhile, beat the egg yolks with the cream and set aside.
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19
Heat the oven to 400 degrees.
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20
Use the fingertips to gently pockmark the surfaces of the rounds, then brush with the glaze and sprinkle with sugar.
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21
There may be glaze left over.
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22
Bake for 10 minutes, reduce the heat to 375 and bake 20 to 30 minutes more, or until richly browned.
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23
Invert on racks to cool, then turn glaze side up and dust with confectioners' sugar.
