Fish Shaped Almond Loaves Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Raisins3⁄4 Cup (12 tbs)
 Lemon juice1 1⁄2 Tablespoon
 Active dry yeast1 Tablespoon (1 Package)
 Warm water1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)
 Butter/Margarine1⁄4 Pound (1/2 Cup, At Room Temperature)
 Sugar1⁄2 Cup (8 tbs)
 Grated lemon peel1 Teaspoon
 Vanilla1 Teaspoon
 Salt1 Teaspoon
 Eggs3
 All-purpose flour3 Cup (48 tbs), unsifted
 Milk1⁄2 Cup (8 tbs)
 Sliced almonds6 Tablespoon
 Almond filling1⁄2 Cup (8 tbs)
 Granulated sugar/Powdered sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4795 Calories from Fat 1680

% Daily Value*

Total Fat 195 g299.6%

Saturated Fat 72.4 g362%

Trans Fat 0 g

Cholesterol 889.6 mg

Sodium 2251.5 mg93.8%

Total Carbohydrates 689 g229.5%

Dietary Fiber 35.9 g143.5%

Sugars 338.1 g

Protein 103 g205.2%

Vitamin A 73.8% Vitamin C 33.5%

Calcium 83.4% Iron 170.4%

*Based on a 2000 Calorie diet

Directions

Mix raisins with kirsch arid set aside.
In a small bowl, dissolve yeast in water.
In a large bowl, beat butter with sugar, lemon peel, vanilla, and salt until well blended; then add eggs, one at a time, mixing thoroughly after each.
Stir in yeast, then add flour alternately with milk, mixing well.
Beat dough very well for 5 minutes.
Mix in raisins and liqueur.
Cover and let rise in a warm place until doubled (about 2 hours).
Meanwhile, generously butter 3 fish-shaped molds suitable for baking, each with 2 1/2-cup capacity and about 10 inches long.
In bottom of each pan,: overlap sliced almonds like fish scales, starting just behind the head; you'll need about 2 tablespoons almonds for each mold.
Beat dough with a spoon to release air, then spoon about 1/6 of the dough into each mold; gently press out evenly with buttered fingers.
Lay a roll of almond filling into dough in each mold, pressing down gently so dough oozes up against filling.
Spoon remaining dough equally into each mold, covering filling; with buttered fingers, press dough out to fill mold evenly and seal in filling.
Cover molds and let rise until almost doubled (about 45 minutes).
Bake on lowest rack of a 350° oven for about 35 minutes or until loaves are well browned and sound hollow when tapped.
Let cool in pans for about 10 minutes, then invert onto serving dish or racks.
Sprinkle loaves with granulated or powdered sugar.
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