Rumanian Easter Bread

• 12 cup milk
• 14 cup water
• 1 egg
• 14 cup butter or 14 cup margarine
• 3 cups bread flour
• 13 cup granulated sugar
• 34 teaspoon salt
• 1 teaspoon active dry yeast or 1 teaspoon bread machine yeast
• 34 cup granulated sugar
• 12 cup water
• 2 cups ground pecans
• 1 cup golden raisin
• 1 teaspoon finely shredded lemon, rind of
• 34 teaspoon cinnamon
• 1 egg, beaten
• 1 tablespoon milk

1. Add the first 8 ingredients to your bread machine according to manufacturer's directions.
2. Select dough cycle.
3. When the cycle is complete, remove the dough from the machine.
4. Punch down.
5. Cover; let rest 10 minutes.
6. Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil.
7. Boil gently, uncovered, for 5 minutes.
8. Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon.
9. Cool to room temperature.
10. Divide the dough in half.
11. On a floured surface, roll each half into a 10" x 8" rectangle.
12. Spread each with half of the filling.
13. Starting from a short side, roll into a spiral; seal edge and ends.
14. Place, seam down, on a large, greased baking sheet.
15. Cover, let rise in a warm place 30 minutes or until nearly double in size.
16. Combine the beaten egg and 1 tablespoon milk; brush over the loaves.
17. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped.
18. If necessary, cover with foil the last 10 minutes to prevent overbrowning.
19. Remove from baking sheets; cool.

milk, water, egg, butter, bread flour, sugar, salt, active dry yeast, sugar, water, ground pecans, golden raisin, lemon, cinnamon, egg, milk

Taken from www.food.com/recipe/rumanian-easter-bread-113584 (may not work)