Plump your dried fruit by soaking it in warm water or orange juice for 10 to 15 minutes, then drain well and pat dry.

Wake up the yeast: Stir active dry yeast into warm milk with a pinch of sugar and let it foam, or mix instant yeast directly into the flour.

Make the dough: Mix flour, sugar, and salt. Add yeast mixture, egg, vanilla, zest, and softened butter. Knead until smooth and stretchy, adjusting with flour or milk as necessary.

Let the dough rise in a greased bowl, covered, for 60 to 90 minutes until puffy.

Gently press out the dough, sprinkle with fruit and almonds, fold it over, and shape it into an oval. If using marzipan, tuck it inside.

Let it rise again on a lined baking sheet for 30 to 45 minutes until airy.

Bake at 350°F (175°C) for 30 to 40 minutes until golden. Use foil to tent if browning too quickly.

While warm, brush with melted butter and dust generously with powdered sugar.