Raisin Braid
Source of Recipe
internet
List of Ingredients
Makes 1 braid
3 1/2 to 4 cups of flour
1 package of active dry yeast
1/4 cup of sugar
1/4 teaspoon of salt
1 cup of whipping cream, lukewarm
2 eggs
1 teaspoon of vanilla
1 1/2 cups of raisins
1 egg yolk
2 tablespoons of milk
Sift the flour into a large bowl.
Sprinkle yeast onto flour, mix together.
Blend in sugar, salt, cream, eggs, egg white and vanilla.
If the dough becomes sticky, add flour, but the dough must remain moderately soft. Place on a lightly floured board and knead until smooth.
Place dough into a greased bowl, turn once to grease lightly.
Cover and let rise 1 1/2 hours or until doubled in bulk.
Punch down dough.
Turn out onto a lightly floured board and knead in raisins.
Shape 2/3 of the dough into 3 rolls, each about 12 inches long.
Braid the rolls together, place on a greased 10x15 inch cookie sheet.
Beat the egg yolk and milk together in a small bowl.
Press a hollow along the length of the braid with a rolling pin.
Brush the hollow with the egg yolk mixture.
From the remaining dough, form 3 rolls, each about 10 inches long, braid them together.
Place this braid atop the hollow of the larger braid, brush with egg yolk mixture.
Cover and let rise for 45 minutes or until doubled in bulk.
Bake in a preheated 375 degree F. oven for 35 minutes or until golden brown and the bottom sounds hollow when thumped.
Remove from pan and cool on a wire rack.
Recipe
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