Try using this brioche recipe for the sponge. then you can add a dried fruit that you enjoy. You can also flavor the powdered sugar icing.

The Sponge
1/3 cup warm (100ƒ) whole milk
1 1/8 teaspoons (1/2 package) active dry yeast
Pinch of sugar
1 1/4 cups unsifted bread flour
The Dough
6 ounces cold unsalted butter
2 cups unsifted bread flour
1/4 cup sugar
1 1/4 teaspoons salt
4 large eggs
1 tablespoon finely grated orange zest
1 large egg for egg wash
For the sponge: Pour the milk into a small bowl and sprinkle the yeast over it. Add the sugar and stir. Mix in 1/2 cup of the flour until well blended. Scatter the remaining 3/4 cup flour over the top to cover the sponge. Let stand at room temperature until the mixture is spongy and doubles in volume, about 30 to 35 minutes. (The flour on top of the sponge will crack.)
For the dough: Remove the cold butter from the refrigerator. Place a strip of plastic wrap on a work surface, unwrap the butter and place on the plastic strip. Set the butter wrappings on top of the butter, and hit it with a rolling pin to flatten and soften. Set nearby at room temperature (you need the butter to be cool, not oily or warm, yet smooth and pliable).
Pour flour, sugar and salt into a 14-cup-capacity food processor bowl, fitted with the steel blade. Pulse briefly to blend ingredients. Pour sponge over dry ingredients and pulse 3 to 5 times to incorporate yeast mixture. Put eggs and orange zest on top of dry ingredients and process for 15 to 20 seconds. Continue to process until most of the dough wraps around top of blade.
(If the dough is not cohesive, add up to 3 tablespoons additional flour.) This process is actually kneading the dough, which is important to its texture.
Please Note: To avoid having this heavy dough cause the processor to stall while adding the butter, divide the dough in half and mix separately. Put half of the butter on top of half of the dough, and process on and off for about 15 seconds. (The dough will look slightly curdled.) Continue to process until the dough and butter come together, about 15 seconds longer. Remove this portion of dough to the work surface (it will be soft and sticky).
Repeat the procedure with the remaining dough and butter. Remove this portion of dough. Turn out the two onto a lightly floured work surface and gently knead until a smooth, cohesive dough forms, about 1 minute.
Put dough into a large bowl, cover with plastic wrap. Cover bowl securely with another piece of plastic wrap. Let rise in a cool place until doubled in volume, about 2 to 2 1/2 hours. Gently punch down and place in a clean bowl, place a piece of plastic wrap directly on dough, cover bowl securely with plastic wrap, and refrigerate overnight or up to 2 days. (Yield: 2
pounds.)
To form brioche loaves: Lightly grease two 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans. Or, if you prefer a larger, taller loaf, lightly grease a 9 x 5 x 2
3/4- inch pan and use all the dough to form 6 large cylinders per directions as follows; set pan(s) aside.
For 2 loaves: Divide the chilled dough in half; refrigerate one piece, covering it with plastic wrap. Divide the other half into 6 equal pieces and roll each into a cylinder about the same width as the loaf pan, about 4 inches.
Place them parallel, touching, across the bottom of the loaf pan.
Follow the same procedure with the second piece of dough.
For one large loaf: Divide all the dough into 6 equal pieces and roll into cylinders about the same width as the loaf pan.
Cover the pan with plastic wrap, and leave at room temperature until the dough cylinders are doubled in volume, about 3 to 31/2 hours. (It takes awhile for the dough to double because it is cold.)
Twenty minutes before baking, adjust rack to middle of oven and preheat oven to 375ƒ.
Beat the egg with a teaspoon of water and, using a pastry brush, glaze just the top of the loaves. Bake for 35 to 37 minutes (longer if making one large loaf), or until each loaf is light golden brown, and an instant-read thermometer inserted in the brioche registers 200ƒ-205ƒ.
Remove from oven to a wire cooling rack; let cool for 10 to 15 minutes. Remove the brioche from the pan(s) and let cool completely before slicing (or pulling apart, one cylinder at a time).
Yields 2 medium loaves or 1 large loaf