In a large mixing bowl, place the yeast and the sugar into the warm water and stir to dissolve. Once dissolved, add the eggs and whisk lightly to combine. Add the flour and salt and mix with your hands or the dough hook of an electric mixer and knead until the dough is firm. Continue kneading until the dough is smooth, add the butter in small chunks and continue kneading until all the butter is incorporated and the dough is silky and smooth.
Place the dough into an oiled bowl and allow it to rest overnight in the fridge. Soak the fruit in the cognac overnight, drain and set aside. Once the dough has rested; knead lightly and halve. Roll out the dough to a rough 30cm circle. Lightly brush the surface of the dough with a little egg wash, this will help the fruit to ‘stick’ when rolling.
Sprinkle the fruit filling and pecan nuts evenly onto the dough, leaving a 2cm space around the edge. Sprinkle with the NoMU Sweet Rub and roll. Place the dough into two prepared loaf tins and allow them to prove in a warm place until they have doubled in size. Pre-heat the oven to 180ºC. Brush with egg wash (1 egg yolk & 1 tbsp milk) and place in the oven for 40 – 50 minutes, or until a skewer comes out clean when inserted into the centre of the loaf. Remove from the oven and serve warm with mascarpone or brandy butter.
Makes: 2 loaves
Tip: Also delicious topped with Roasted Balsamic Strawberries
