• 1 cup dried currants 
• 1/2 cup chopped, mixed candied fruit 
• 1/3 cup brandy or rum 
• 1 package (16 ounce) hot roll mix 
• 1/3 cup granulated sugar 
• 1 teaspoon grated lemon zest 
• 1/3 cup warm milk (120 - 130°F) 
• 1 egg 
• 3 tablespoons butter or margarine, room temperature 
• 1 teaspoon vanilla 
• confectioners' sugar 

Butter baking sheet. In microwave proof bowl combine currants, fruit and brandy; microwave on hi until brandy is warm, 30 - 60 seconds. Let stand 30 minutes. Combine hot roll mix with yeast packet, sugar and zest; stir in milk, egg, butter, vanilla and reserved fruit mixture until dough forms. Turn dough out onto lightly floured surface. With floured hands knead until smooth, about 5 minutes. 
Transfer to baking sheet; form into oval loaf. Brush top with water; fold 1/3 dough over to form half moon shape. Cover; let rise in warm place until doubled in bulk about 30 minutes. Preheat oven to 350°F. Bake 45 minutes or until golden. Cool on pan on rack 10 minutes. Remove from pan; cool completely on rack. Sprinkle heavily with confectioners' sugar 
  

Yield: 12 servings 

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