Makes 2 braided loaves
|1-1/2||cups (3 sticks) unsalted butter, softened|
|1/2||cup granulated sugar|
|Grated peel of 1 lemon|
|Grated peel of 1 orange|
|2-1/2||cups hot milk (120° to 130°F)|
|8||to 8-1/2 cups all-purpose flour|
|2||packages active dry yeast|
|1/2||cup golden raisins|
|1/2||cup candied orange peel|
|1/2||cup candied lemon peel|
|1/2||cup chopped red candied cherries|
|1/2||cup chopped green candied cherries|
|1/2||cup chopped almonds|
- Combine butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla in large bowl; beat with electric mixer at medium speed until light and fluffy. Slowly add milk; beat until well blended. Add 2 cups flour and yeast; mix well. When mixture is smooth, add enough remaining flour, 1/2 cup at a time, until dough begins to pull away from side of bowl. Turn out dough onto lightly floured work surface; flatten slightly. Knead 10 minutes or until smooth and elastic. Mix raisins, candied orange and lemon peels, cherries and almonds in medium bowl; knead fruit mixture into dough.
- Shape dough into ball. Place in large greased bowl; turn dough over once to grease surface. Cover with plastic wrap; let rise in warm place about 1 hour or until doubled in bulk.
- Grease 2 large baking sheets. Turn dough out onto floured work surface. Divide dough in half. Place one half back in bowl; cover and set aside. Cut remaining half into thirds. Roll each third into 12-inch rope. Place on prepared baking sheet. Braid ropes together. Repeat procedure with remaining dough.
- Brush beaten egg on braids. Let braids stand at room temperature about 1 hour or until doubled in bulk.
- Preheat oven to 350°F. Bake braids about 45 minutes or until golden brown and sound hollow when tapped. Remove to wire rack to cool. Sprinkle with powdered sugar before serving.
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