4 c. all-purpose flour, divided
1/2 c. sugar
1 (1/4 oz.) pkg. RapidRise yeast
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. butter
1/2 c. milk
1 tsp. vanilla extract
2 eggs
3 egg yolks, divided
2/3 c. chopped candied fruit
1/2 c. golden raisins
1 tsp. grated lemon

Preheat oven to 325°F. Butter large bowl; set aside. Butter an 8-inch round cake pan. Line inside of pan with double layer of heavy-duty foil so that foil extends 2-inches above top edge. Secure ends with paper clips. Butter inside of foil.

In large bowl, combine 2 1/2 cups flour, sugar, yeast, salt and cinnamon. In a pot, heat butter, milk, 1/2 cup water and vanilla over low heat until warm (120°F to 130°F). Add butter mixture to flour mixture. At medium-high speed, beat until combined. Beat in eggs and 2 yolks, one at a time. Stir in candied fruit, raisins and zest. Beat in remaining flour, 1/2 cup at a time, until soft, wet dough forms. Transfer to buttered bowl; cover and let rest 10 minutes. Transfer dough to pan. Cover and let rise in warm place until dough has doubled, about 1 hour.

Beat remaining yolk with 1 teaspoon water; brush over dough. Cut 1/2-inch deep X across center.

Bake 55 minutes or until toothpick inserted into center comes out clean. Cool on rack 10 minutes. Remove from pan; cool completely on rack.