Raisin Pinwheel Loaf Recipe
Ingredients
| Raisins | 1 Cup (16 tbs) | |
| Ground almonds | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg whites | 2 | |
| Almond extract | 1/8 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) (DOUGH:) | |
| Baking powder | 2 Teaspoon (DOUGH:) | |
| Salt | 1/2 Teaspoon (DOUGH:) | |
| Butter/Margarine | 1/2 Cup (16 tbs) (DOUGH:) | |
| Milk | 1/2 Cup (16 tbs) (DOUGH:) | |
| Sugar | 1/4 Cup (16 tbs) (DOUGH:) | |
| Egg yolks | 2 (DOUGH:) | |
| Lemon peel | 2 Teaspoon, grated (DOUGH:) | |
| Half-and-half cream | ||
| Additional sugar | ||
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE:) | |
| Milk | 2 Tablespoon (GLAZE:) | |
Directions
For filling, combine the first five ingredients in a bowl; set aside.
In a large bowl, combine the flour, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add milk, sugar, egg yolks and lemon peel; mix well.
Turn onto a floured surface; knead 12 times.
Roll into a 12-in x 8-in rectangle.
Spread filling to within 1 in of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Place, seam side down, on a greased baking sheet.
Brush dough with cream and sprinkle with additional sugar.
Bake at 375° for 40-45 minutes or until golden brown (top will crack).
Remove to a wire rack.
Combine glaze ingredients; drizzle over warm bread.
To serve, cut into 1 -in slices.
In a large bowl, combine the flour, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add milk, sugar, egg yolks and lemon peel; mix well.
Turn onto a floured surface; knead 12 times.
Roll into a 12-in x 8-in rectangle.
Spread filling to within 1 in of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Place, seam side down, on a greased baking sheet.
Brush dough with cream and sprinkle with additional sugar.
Bake at 375° for 40-45 minutes or until golden brown (top will crack).
Remove to a wire rack.
Combine glaze ingredients; drizzle over warm bread.
To serve, cut into 1 -in slices.
Chef
