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www.RecipeFaire.com Presents:
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Italian Raisin Braids
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by:
Doris Larke
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Italian Raisin Braids Recipe makes a tasty dough using yeast, sugar, evaporated milk, egg, flour and butter then covers with Golden Raisin Filling of butter, raisins, nutmeg, brown sugar, white wine and vanilla extract before baking.
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INGREDIENTS
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1 package active dry yeast
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1 cup warm (105° to 115° F)
water
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1/3 cup sugar
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3/4 cup undiluted evaporated
milk
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1 teaspoon salt
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1 egg
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5 cups flour
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1/4 cup butter or margarine,
melted and cooled
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1 cup cold butter, diced
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1 egg, beaten with 1
tablespoon water
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For Golden Raisin Filling:
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2 tablespoons butter or margarine
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2 cups golden raisins
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1/8 teaspoon ground nutmeg
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1/2 cup firmly packed brown sugar
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2/3 cup dry white wine
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1/2 teaspoon vanilla extract
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For Powdered Sugar Glaze:
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See Directions
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DIRECTIONS
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1:
Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is soft (about 5
minutes). Add remaining sugar, evaporated
milk, salt, and egg. Add 1 cup of the flour. Mix to blend, then beat at medium speed
until batter is smooth. Blend in the
1/4 cup melted butter. In a large bowl cut the diced butter into the remaining 4 cups flour until particles are about the size of
dried peas.
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2:
Pour yeast batter over mixture; turn carefully with a rubber spatula to blend just until flour is moistened (dough will be very soft). Cover with plastic wrap and refrigerate
for 3 to 5 hours or until next day. Turn dough out onto a floured board or pastry cloth. Press dough into a compact ball and knead briefly just until dough is pliable (6 to 8 turns). Divide dough into two equal
portions. Wrap one portion in plastic
wrap and return to refrigerator while
shaping first half.
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3:
Roll each half out on a floured surface into a 12x16-inch rectangle. Spread with half of the Golden Raisin Filling. Fold in half crosswise to make an 8x12-inch rectangle. Cut into 12 strips, each 1 inch wide and 8 inches long. Twist each strip two or three times to make a tight spiral. Pinch open ends together
to seal, then place about 2 inches apart on greased baking sheets. Cover shaped rolls lightly with waxed paper and let rise until nearly doubled in bulk (1 to 1 1/2 hours).
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4:
Preheat oven to 350° F. Brush rolls lightly with egg mixture. Bake until golden brown (20 to 25 minutes). Drizzle warm rolls with
Powdered Sugar Glaze. Serve warm or at room temperature. FOR GOLDEN RAISIN FILLING: In a 1 1/2 to 2-quart saucepan combine butter, raisins, nutmeg, sugar, and wine. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 10 minutes. Then uncover and cook over medium heat, stirring often,
until most of the liquid is gone (about 10 minutes). Remove from heat and stir in vanilla. Let cool completely before spreading
over dough. FOR POWDERED SUGAR GLAZE: In a medium bowl combine 1 1/2 cups confectioners' sugar, 1 tablespoon butter or margarine - softened, and 1/8 teaspoon vanilla extract. Gradually add 3 tablespoons warm water,
stirring until smooth.
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