"At Sarah Miller's house in Wauconda, Washington, this fruity braid rounds out her Christmas morning menu. 'I always serve it at breakfast on December 25,' she pens. 'Slathered with orange butter, the bread is just delicious.'"
In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for filling, in a small mixing bowl, combine the butter, sugar, extract and orange peel; set aside. Toss the fruit and almonds with flour; set aside.
Punch dough down. Turn onto a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise. Place on a greased baking sheet; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
Bake at 325 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a mixing bowl, combine orange butter ingredients. Refrigerate until serving. Serve with coffee cake.