Prep Time: 1 hrs 45 min
Cook Time: 20 min
Makes: 12 servings
| • | 1 package active dry yeast |
| • | 1/4 cup warm water (105 to 115°F) |
| • | 1/2 cup milk, scalded |
| • | 1/4 cup butter |
| • | 1/4 cup sugar, plus 1/3 cup, divided |
| • | 1/2 teaspoon salt |
| • | 1 large egg, lightly beaten |
| • | 1/2 teaspoon vanilla extract |
| • | 1 teaspoon grated orange peel |
| • | 3 1/2 cups White Lily® Enriched Unbleached Bread Flour, (divided) |
| • | Crisco® Original No-Stick Cooking Spray |
| • | 2 tablespoons butter, melted |
| • | 1/2 cup raisins |
| • | 3/4 cup toasted sliced almonds, divided* |
| • | 1 1/2 teaspoons ground cinnamon |
| • | |
| GLAZE |
| • | 1 1/2 cups powdered sugar |
| • | 2 tablespoons milk |
| • | 1/2 teaspoon vanilla extract |
| • | 1 teaspoon grated orange peel |
| 1. | DISSOLVE yeast in warm water. |
| 2. | COMBINE milk, 1/4 cup butter, 1/4 cup sugar and salt. |
| 3. | BEAT milk mixture, egg, vanilla, orange peel and 1 cup flour until smooth. Stir in yeast mixture and enough of remaining flour to make a soft dough. |
| 4. | TURN onto lightly floured surface. Knead 10 minutes, adding flour as necessary to prevent sticking. |
| 5. | SPRAY a large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp towel; let rise in warm place until double in size, about 1 hour. |
| 6. | PUNCH down dough. Cover; let rest 10 minutes. Roll out into 21 x 7-inch rectangle. Brush with 2 tablespoons melted butter to within 1 inch of edges. |
| 7. | COMBINE raisins, 1/2 cup almonds, 1/3 cup sugar and cinnamon in small bowl. Sprinkle over dough to within 1 inch of edges. |
| 8. | SPRAY a baking sheet with no-stick cooking spray. Roll up dough jellyroll fashion from long side; seal seams. Place on prepared baking sheet, seam side down. Shape in a ring; seal ends. |
| 9. | CUT through dough about 2/3 of the way through every inch around the ring. Twist each slice of dough to one side, overlapping each piece. Let rise in a warm place until double in size, about 45 minutes. |
| 10. | HEAT oven to 375°F. Bake 15 to 20 minutes or until brown. Remove ring from baking sheet; place on cooling rack. |
| 11. | DRIZZLE with glaze while hot. Sprinkle remaining 1/4 cup almonds over glaze. Serve warm. |
| | GLAZE |
| 1. | COMBINE powdered sugar, milk, vanilla and orange peel; stir until smooth. |
| TIP | *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/12 of cake), Calories 340 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 35mg, Sodium 150mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 29g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.