Fruited Ice Wine Cake

Directions

1. Sprinkle yeast over lowfat milk in the bowl of a mixer fitted with the paddle attachment. Allow to dissolve for 5 min.
2. Mix remaining ingredients except butter on low speed for 5 min. Switch to a dough hook attachment and knead on medium speed for 5 min.
3. Add in butter a bit at a time till it has all been incorporated. You may have to pull the dough off the hook once or possibly twice to work the butter into it. Knead for 5 min more. The dough may look very soft, but it will come together.
4. Place in a bowl, cover, and allow to rise at room temperature for 1 hour, then refrigerateovernight in the fridge.
5. Filling:Chop dry cherries, dry apricots and dry cranberries and stir in raisins and icewine. Allow to soak for 20 min.
6. Roughly chop walnuts and almonds and lightly toast in a 350 F oven for 10 min.
7. Add in nuts to dry fruits and toss with cinnamon and nutmeg.
8. In another bowl, cream butter with honey. Stir in fruit and nut mix.
9. Bring brioche dough from fridge. Divide dough in 2 on a lightly floured surface. Roll out 1 piece into a rectangle just less than 1/2-inch thick and about 12 by 20 inches.
10. Sprinkle half of the filling on the dough and roll up lengthwise. With seam of dough on the bottom, bring ends of dough together, and tuck one end into the other. Place cake onto a parchment lined baking sheet. Repeat with other cake. Let rise for 1 1/2 hrs.
11. Preheat oven to 350 F. With a paring knife, make small incisions on the outside edges of the cakes, to allow for expansion. Bake for 40-45 min.
12. Glaze:Stir together lowfat milk and sifted icing sugar. Glaze cakes and serve.