Directions

• Step 1
  In a cup, add warm milk, yeast and 1 tablespoon sugar; stir to dissolve. Cover with plastic and let stand 5 minutes.
• Step 2
  In a stand mixer, mix yeast with eggs, 4 egg yolks, ½ cup sugar, 1 stick butter and orange extract. Swap out mixer paddle with dough hook. Add salt and 3⅓ cup flour mix. Knead dough for 5 minutes.
• Step 3
  Grease hands with vegetable oil, then shape dough into a ball and place in greased glass bowl. Cover loosely with plastic wrap. Let dough rise for 2 hours (in a warm place) or until ball doubles in size.
• Step 4
  In a bowl, mix ¼ cup remaining all-purpose flour, powdered sugar and 3 tablespoons butter until a soft streusel forms.
• Step 5
  On a slightly floured surface, with greased hands, shape dough into a 20” roll, then close both ends to form a circle. Transfer to lightly greased cookie sheet.
• Step 6
  Grease the rim/outside of a 6 oz. glass custard cup and place it upside down inside the circle (so dough will keep its shape while baking).
• Step 7
  Combine remaining egg yolk with 1 tablespoon milk to make egg wash; brush on dough circle. Sprinkle with remaining 1 tablespoon sugar. Place assorted dried fruit and pieces of streusel on dough circle, alternating between the two. Let rise for 1 hour.
• Step 8
  Preheat oven to 375°F. Bake bread 10 minutes. Lower the temperature to 350°F and continue baking 15 more minutes until golden brown. Once cool, remove custard cup and transfer bread onto serving platter.