Raisin Pinwheel Loaf
- 1 cup raisins
- 1/2 cup ground almonds
- 1/4 cup sugar
- 2 large egg whites
- 1/8 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup whole milk
- 1/4 cup sugar
- 2 large egg yolks
- 2 teaspoons grated lemon zest
- Half-and-half cream
- Additional sugar
- 1 cup confectioners' sugar
- 2 tablespoons whole milk
- For filling, combine the first five ingredients in a bowl; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Add milk, sugar, egg yolks and lemon zest; mix well. Turn onto a floured surface; knead 12 times. Roll into a 12x8-in. rectangle. Spread filling to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, on a greased
- . Brush dough with cream and sprinkle with additional sugar. Bake at 375u0b0 for 40-45 minutes or until golden brown (top with crack). Remove to a wire rack. Combine glaze ingredients; drizzle over warm bread. To serve, cut into 1-in. slices.
raisins, ground almonds, sugar, egg whites, almond, flour, baking powder, salt, cold butter, milk, sugar, egg yolks, lemon zest, cream, sugar, sugar, milk
Taken from www.tasteofhome.com/recipes/raisin-pinwheel-loaf/ (may not work)