Mix together the 1 pound 10 oz water and 0.65oz active dry yeast and let bloom for 10 minutes. In a stand mixer fitted with the hook attachment, add 1 pound 14 oz sweet bun base, 1 pound 14 oz bread flour, and ¼ tsp orange extract, and 1 tsp vanilla extract, mix 2 minutes on low speed. Mix 12 minutes on medium speed. Add 2 pounds glace fruit and mix for 1 minute on low. Let dough bench for 20 min. Scale to 4 oz duffs, round, place in liners, let proof until doubled in shape. While the dough is proofing, make egg wash by whisking together 8 oz of whole eggs and 1 pound water. Remove breads from proofer and brush with egg wash, sprinkle with sanding sugar and bake at 350F until nicely browned on top and bread temps at 190 F internally.