Instructions

1. In a measuring cup, combine the water and 1 tablespoons orange marmalade. Sprinkle with the active dry yeast and allow it to sit until the mixture gets creamy a foamy, about 2 minutes.
2. To the bowl of a mixer add the flour, salt and sugar. Add the yeast mixture, remaining orange marmalade, melted butter, egg yolks, vanilla and cream. Stir with a rubber spatula until a rough dough is formed. Place the bowl on the mixer fitted with a dough hook and knead on medium high until smooth and shiny, about 15 minutes. The dough will still be sticking to the sides of the bowl slightly. It is a soft dough. Add the raisins and stir to combine. Cover with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 1 1/2 hours.

3. Preheat the oven to 350 degrees F. Gently pour the dough out onto a well-floured surface and divide into 2 equal pieces. Working one piece at a time, fold each edge into the center, stretching it slightly before bringing it to the center forming a rectangle or oval. Repeat with remaining dough piece. Cover with a piece of plastic wrap and allow to rise for another hour. Dust the top with the confectioners’ sugar and make small angled slits in the top to mimic a grain of wheat.

4. Bake the bread until lightly golden and baked through, about 40 to 45 minutes. Allow the bread to reast for 30 minutes before slicing.