For sponge: Mix all ingredients together, cover let rise overnight, on the counter.
For dough: Melt butter in a heavy skillet over very low heat. Add fennel and cook until aromatic stirring occasionally, about 5 minutes. Cool butter mixture slightly.
Transfer sponge to bowl of a heavy duty mixer fitted with dough hook. Gradually beat in butter mixture, eggs, 3/4 cups sugar, Marsala, rum, lemon peel, salt and yeast. Gradually mix in enough flour 1/2 cup at a time to form slightly sticky dough that pulls away from sides of bowl about 5 minutes. Knead until elastic.
Lightly oil large bowl. Add dough turn to coat. Cover bowl with plastic and let rise at room temperature until doubled about 2 hours.
Place parchment paper on two large cookie sheets. Punch dough down, divide dough in half. Roll 1 piece between palms and lightly floured surface to 15 inch long rope. Flatten slightly. Using riling pin roll into a 20 x 5 inch rectangle. Sprinkle 1/2 raisins and citron over dough. Starting on long side, roll dough up jelly roll style, pinch to seal edges. Arrange dough seam side down in a ring shop on one prepared sheet, pinch ends to seal. Repeat process with second dough piece. Cover each with towel. Let rise at room temperature until almost triple in volume, about 1 3/4 hours.
Preheat oven to 375 degrees, Brush breads with egg glaze. Sprinkle with remaining 1 teaspoon sugar. Bake 35 minutes (loaves will be brown). Reduce oven temperature to 350 degrees. Bake until loaves sound hollow when tapped on the bottom, about 10 minutes (note: 195 degree internal temperature). Transfer to rack and cool.
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|Serving Size: 1 Serving (979g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 932 (49%)|
|Amt Per Serving||% DV|
|Total Fat 103.5g||138 %|
|Saturated Fat 48.3g||241 %|
|Monounsaturated Fat 33.2g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 2332.5mg||718 %|
|Sodium 1175.6mg||41 %|
|Potassium 1923.7mg||51 %|
|Total Carbohydrate 163g||48 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 155.6g|
|Protein 76.3g||109 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1908
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