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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 40 |
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For many years I made these moist, jolly loaves as Christmas gifts for the elderly in our church or to share at holiday open houses. The hazelnut filling is a wonderful surprise. This is the kind of old-fashioned bread my mother baked when I was a girl. Now our daughter also makes them. Ingredients:
1 package (1/4 ounces) active dry yeast |
3/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
4 eggs |
1 cup sugar |
1/2 cup butter, melted |
2 teaspoons salt |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup chopped hazelnuts |
1 cup packed brown sugar |
1 cup raisins |
2 teaspoons ground cinnamon |
3 tablespoons butter, melted |
glaze: |
2 cups confectioners' sugar |
3 to 4 tablespoons warm milk |
1 tablespoon butter, softened |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1/4 cup chopped hazelnuts |
Directions:
1. In a bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
2. For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-in. x 7-in. rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, staring with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
3. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks.
4. Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. Yield: 4 loaves.
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