Wonderful with your morning cup of coffee or hot cocoa.
Use more (or less) fruit to suit your taste.
Ingredients:3 tsp active dry yeast
1/4 cup water
1 tsp sugar
3-1/4 to 3-1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
3/4 cup milk
1/2 cup vegetable oil
1 cup mixed glaze fruit
1 cup raisins
1 egg, for brushing
Directions:Dissolve yeast in the warm water; stir in sugar. Let stand until foamy.
In a large bowl, combine 2-1/2 cups flour and salt.
In a small bowl, whisk together eggs, sugar and milk; add to dry ingredients. Add the foamed yeast also. Using an electric mixer, beat on medium speed for 1-2 minutes. Add oil and continue beating for another minute, until all oil in incorporated and bubbles start to form. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes, until is not sticky any more. (Depending on the brand of flour you use, you may need to add a little bit more flour but keep in mind, dough should be soft but not sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Divide dough into three pieces. Roll out each piece to about 6 x 12 inch rectangular.
Sprinkle with a third of fruit and raisins mix. Roll up as a roll. Repeat with the other two dough pieces. Place rolls on a greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 30 minutes.
In a small bowl, whisk egg; brush over dough.
Bake at 350° for 35-45 minutes or until golden brown. Remove from pan to a wire rack and let cool before slicing.
Yield: 1 loaf
Leia’s Culinary Treasures