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A yeast-risen German holiday sweet bread
ladened with almonds, candied fruits and raisins and decorated
with icing, almonds and candied cherries.
- 5 1/2 to 6 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons salt
2 (1/4-ounce) packages active dry yeast
3/4 cup milk
1/2 cup water
2/3 cup margarine or butter
3 large eggs, at room temperature
3/4 cup chopped almonds
3/4 cup mixed candied fruits
1/3 cup golden seedless raisins
Confectioners sugar frosting (canned or homemade)
- Thoroughly mix 2 cups flour, sugar, salt
and dry yeast.
- Combine milk, water and margarine in saucepan
and heat over low heat until liquids are warm. (Margarine does
not need to melt.) Gradually add to dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally,
Add eggs and enough flour (about 1/2 cup) to make a thick batter.
Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in additional flour to make a soft dough.
- Turn onto lightly floured surface; kneed
until smooth and elastic, about 8 to10 minutes. Place in greased
bowl, turning to grease top. Cover; let rise until doubled (about
1 1/2 hours).
- Combine almonds, candied fruits and raisins.
Punch dough down; turn out onto lightly floured surface. Kneed
in nut and fruit mixture. Divide dough into 3 pieces. Roll each
piece into 12 x 7-inch oval. Fold in half lengthwise. Place on
greased baking sheets. Cover, let rise until doubled (about 45
- Bake at 350°F (175°C) for 20 to
25 minutes, or until done. Remove from baking sheets and cool
on wire racks.
- Frost with confectioners sugar frosting
while warm. If desired, decorate with almonds and candied cherries.
Makes 3 loaves
Recipe provided courtesy of Idaho Wheat
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