The Obsessivore’s Fruitcake

Preparation

1. Step 1

   Bring dried fruit, bourbon, and 2 Tbsp. water to a simmer in a small saucepan over medium-low heat (be careful as bourbon can ignite). Cook, stirring occasionally, until fruit is softened and liquid is almost completely absorbed, 15–20 minutes; let cool.

   Step 2

   Combine yeast and ⅓ cup warm water (110°–115°) in the bowl of a stand mixer and let sit until foamy, about 5 minutes.

   Step 3

   Meanwhile, whisk egg yolk, granulated sugar, lemon zest, corn syrup, cinnamon, and vanilla in a medium bowl until light and fluffy, about 3 minutes.

   Step 4

   Drain fruit, reserving any remaining liquid in saucepan. Add reserved liquid, 2¾ cups flour, ½ tsp. salt, and ⅓ cup water to yeast mixture. Attach dough hook to mixer and mix on low speed until a shaggy dough forms (dough won’t be moist enough to hold together into a ball), about 1 minute. Add egg yolk mixture and continue to mix on low until a shaggy ball forms, about 1 minute.

   Step 5

   Transfer dough to a clean work surface and knead until yolk mixture is completely incorporated (there should be no streaks remaining) and dough is smooth and supple, 10–15 minutes (yes, you’ve got to do this by hand; dough will be too stiff for dough hook to manage).

   Step 6

   Break dough into small pieces and add half back to stand mixture along with 2 Tbsp. room-temperature butter. Mix on medium speed until butter is incorporated, about 5 minutes. Add remaining dough pieces, plus 2 Tbsp. room-temperature butter and mix until butter is incorporated, about 5 minutes (dough may not hold in a single mass at this point; don’t worry, it will come together as you add more butter). Continue adding butter 1 Tbsp. at a time, scraping down bowl often and mixing well between additions, until dough is smooth and forms a ball around the hook (it should no longer stick to sides of bowl), 15–20 minutes.

   Step 7

   Turn out dough onto a lightly floured work surface and knead in dried fruit. Place dough in a buttered large bowl and cover. Let sit in a warm spot until doubled in size, 1–1½ hours.

   Step 8

   While you’re waiting for dough to rise, coat two 8x4” loaf pans with nonstick spray and line with parchment paper; coat parchment. Whisk pistachio paste, pistachio oil, and remaining ½ tsp. salt in a medium bowl until smooth.

   Step 9

   Turn out dough onto a lightly floured surface and divide in half. Roll out each half to about an 8” square. Spread pistachio mixture in a thin even layer over both squares. Roll up into a log, turn seam side down, and tuck ends under. Place a dough log, seam side down, in each prepared loaf pan and cover loosely. Let sit in a warm spot until dough has expanded to completely fill pans, 1–1½ hours.

   Step 10

   Preheat oven to 350°. Bake fruitcake until golden brown and a knife inserted into center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool until just warm to the touch.

   Step 11

   Generously brush loaves all over (even the bottoms!) with melted butter and dust with powdered sugar. The entire loaf should be well coated. Let cool completely, then dust again with more powdered sugar.

   Step 12

   DO AHEAD: Dough (before proofing) can be made 12 hours ahead. Cover and chill. Bring to room temperature, then let rise before forming loaves.