Overview: Make dough two (45 mins), form loaves/rest dough (1 hour), let loaves rise (6 to 9 hours), and bake (35 mins to 1 hour, depending on liner size, see note)
To begin, consider placing dough/bowl/hook in refrigerator while measuring ingredients for dough two
When ready to proceed, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes
Slowly incorporate sugar
Afterwards, add half the egg yolks, salt, and aromatic blend.
Knead until smooth and homogenous
Add 70 grams of the softened butter, mix well, and then the rest of the yolks.
Knead until smooth and then add the remaining butter, the raisins, and the candied fruit.