Coiled Wedding Bread Stuffed with Fruit Preserves

• 2½ cups (about 400 g) drained and chopped “spoon sweets” (fruit preserves; I use green, unripe almonds, orange, bergamot, and some dried cherries)<

Use half of the dough from the recipe.

Shape the dough into a 35-inch (90-cm) long cord (or two 17-inch/43-cm cords, which you will then stick together). Flatten to a width of 4 inches (10 cm) and spread the fruit preserves in the middle of the dough, sprinkling with the almonds. Brush the edges with some of the orange juice–sugar mixture, roll, and pi