- 3/4 cup Sun-Maid Golden Raisins
- 1/2 cup diced candied fruits and peels
- 1/4 cup brandy
- 2 teaspoons grated lemon peel
- 3-1/2 to 4 cups all-purpose flour
- 1/4 cup sugar
- 2 packages fast-rising active dry yeast
- 2 teaspoons ground cardamom
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup butter or margarine
- 2 eggs
- icing: recipe follows
raisins, fruits and peels, brandy and lemon peel; set aside.
In mixing bowl COMBINE
2-1/2 cups of the flour, the sugar, yeast, cardamom and salt. HEAT
milk and butter to 125 to 130° F; stir into dry mixture. Mix in one of the eggs and the raisin-brandy mixture. STIR
in enough of the remaining flour to make a soft dough. Knead on a floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rest 10 minutes. FORM
dough into 3, 18-inch ropes; braid together, tucking ends under. PLACE
on greased baking sheet. Cover; let rise in warm place until almost doubled in size, 50 to 60 minutes. BRUSH
with remaining egg, beaten. BAKE
at 350° F for 30 to 35 minutes or until golden. Cover with foil as needed to prevent overbrowning. COOL
. Decorate with additional candied fruits and raisins; drizzle with icing.
Makes 12 servings.
Icing: Whisk smooth 1 cup sifted powdered sugar and 2 tablespoons milk.