Ingredients: |
Ingredients: 1 package (1/4 oz) active dry yeast
3/4 C warm water
1/2 C warm water
4 eggs
1 C sugar
1/2 c butter or margarine, melted
2 tsp salt
7 to 7 1/2 C all-purpose flour
Filling
1 C chopped hazelnuts
1 C packed brown sugar
1 C raisins
2 tsp ground cinnamon
3 Tbs butter or margarine, melted
Glaze
2 C confectioner's sugar
3 to 4 Tbs warm milk
1 Tbs butter or margarine, softened
1 tsp vanilla extract
1/2 tsp lemon extract
1/4 C chopped hazelnuts
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Directions: |
Directions:In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar butter, salt and 2 C of flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled. About 1 1/2 hours. for filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch the dough down and divide into fourths. Roll one portion into a 12x7 in rectangle. Brush with some butter; sprinkle with 2/3 C filling. Roll up jelly roll style, starting with a long side; pinch to seal. Place on a greased baking sheet; curve top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes. Bake at 350º for 25 minutes or until golden brown. coll on a wire rack. combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. |
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