 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 40 |
|
This is the Christmas bread my mom and I bake every year. Decadent and very rich without being overly sweet, it's perfect with a little bit of butter with our Christmas breakfast! Ingredients:
dough |
2 tsp sugar |
1 c warm water |
2 envelopes dry active yeast |
1 c milk |
1/2 c sugar |
1/4 c butter |
1 tsp salt |
6 c flour |
2 eggs, beaten |
filling |
2/3 c honey |
3 c sultana raisins |
1 c almonds, chopped |
1 c hazelnuts, chopped |
1/2 c light cream |
2/3 c butter |
2 tbsp cinnamon |
1 tsp cloves |
topping |
1 egg white, beaten with 2 tbsp water |
1/4 c turbinado sugar |
6 tbsp sliced almonds |
Directions:
1. Dissolve yeast in sugar and water, let stand 10 minutes.
2. Scald milk. Add sugar, butter and salt, cool to lukewarm.
3. Stir foamy yeast mixture well and add to the milk.
4. Beat in half the flour, add eggs and beat to incorporate.
5. Add the remaining flour and mix until smooth and elastic dough forms.
6. Knead 10 minutes, place in a greased bowl.
7. Cover and let rise one hour or until doubled.
8. Make the filling by combining all ingredients until blended.
9. Punch dough down and divide in half.
10. Roll each half to an 8” x 20” rectangle.
11. Spread filling on the dough rectangles and roll up lengthwise, pinching seam.
12. Curve rolls and place in two greased 10” springform pans.
13. Cover and let rise 50 minutes.
14. Preheat oven to 375F
15. Brush each loaf with the egg white mixture and sprinkle with sugar and almonds.
16. Bake 30-35 minutes.
17. Cool completely in pans.
|
|