Cherry Almond Mini Loaves |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 60 |
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Plenty of good things come in these little loaves featuring golden raisins and cherries. There's a surprise the creamy almond filling in every scrumptious bite. Ingredients:
3/4 cup milk |
3/4 cup butter, divided |
1/2 cup sugar |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs |
1 egg yolk |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
1-1/2 cups golden raisins |
1-1/3 cups candied cherry halves |
1 teaspoon grated orange peel |
filling: |
1 can (8 ounces) almond paste |
1/2 cup sugar |
1 egg white |
confectioners' sugar |
Directions:
1. In a large saucepan, combine the milk, 1/2 cup butter, sugar and salt. Cook over low heat until butter is melted; stir until smooth. Cool to lukewarm (110°-115°).
2. In a large bowl, dissolve yeast in water. Stir in the milk mixture, eggs and yolk. Gradually beat in 2 cups flour. Stir in the
3. raisins, cherries and orange peel. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down; divide into 12 portions. Shape each into a 6-in. x 4-in. oval. Place 2 in. apart on greased baking sheets. Melt remaining butter and brush over dough.
6. For filling, in a small bowl, crumble almond paste; stir in sugar and egg white until smooth. Divide filling into 12 portions; roll each into a 5-in. log. Flatten slightly and place off-center on each oval. Fold dough over filling; press edges to seal. Cover and let rise until doubled, about 45 minutes.
7. Brush each loaf with butter. Bake at 350° for 20 minutes or until golden brown. Dust with confectioners' sugar. Yield: 12 mini loaves.
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