Barmbrack (Irish Halloween fruit bread)

Pasos

1. Place the dark raisins, golden raisins, and candied orange peel in a bowl, pour the hot tea over them, cover, and let soak for at least 2 hours, or ideally overnight.
2. Warm the milk to 37 °C (99 °F) and dissolve the yeast in it with a pinch taken from the sugar. Wait 10 minutes until frothy. Melt the butter and let it cool until lukewarm.
3. In a large mixing bowl, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and allspice. Make a well in the center, pour in the yeast milk mixture, melted butter, and beaten egg, and stir until the dough comes together.
4. Knead for 8 to 10 minutes on a lightly floured surface, or 6 minutes in a stand mixer fitted with the dough hook, until the dough is smooth, soft, and elastic. Place it in a greased bowl, cover, and let rise for 1 h 30 in a warm spot until doubled in size.
5. Drain the fruit thoroughly in a colander, pressing gently, and reserve the leftover tea for the glaze. Punch down the dough, flatten it, and scatter the fruit over the top, then fold and knead gently for 2 to 3 minutes to incorporate without crushing.
6. If following tradition, wrap a clean ring in a small square of parchment paper and press it into the dough. Shape into a round loaf and place it in a greased 20 cm round cake pan. Cover and let rise for 45 minutes to 1 hour, until the dough reaches near the rim. Preheat the oven to 180 °C (350 °F).
7. Bake for 45 to 50 minutes, until the loaf is deep brown and sounds hollow when tapped on the bottom. Tent with aluminum foil after 20 minutes to prevent the raisins on top from scorching. An instant-read thermometer inserted into the center should read 90 °C (195 °F).
8. While baking, dissolve the sugar for the glaze in a little bit of the reheated soaking tea. As soon as it comes out of the oven, brush the top of the barmbrack with this syrup, unmold, and let cool completely on a wire rack before slicing.