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Categories:
flour sugar active dry yeast salt orange rinds ground cinnamon milk orange juice butter eggs raspberry pie filling
Viewed: 105 - Published at: 3 years agoIngredients
- 5 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 tbsp active dry yeast
- 1 tsp salt
- 1 tbsp orange rinds (fine)
- 1/2 tsp ground cinnamon
- 1 cup milk
- 1/2 cup orange juice
- 1/2 cup butter (softened)
- 2 large eggs
- 1 can Raspberry pie filling
Method
- In a large bowl combine 2 cups of flour, sugar, yeast, salt, orange rind, and cinnamon.
- In a pot heat milk, orange juice, and butter until 120 to 130F.
- Add in to dry ingredients and mix for 2 minutes at medium speed.
- Add eggs and 1 cup of flour, mix for another 2 minutes
- Add the remaining flour and knead until you have a nice soft dough.
- It may be necessary to add a little more flour if dough is to sticky
- Divide dough in half for 2 loaves.
- Cut each half into 3 equal portions.
- Roll each to 20 6 inch rectangles.
- Spread raspberry filling evenly on all rectangles.
- Leaving an inch around the edges
- Roll each up tightly from the long edges so you end up with 20 inch rolls.
- Pinch ends to seal.
- Braid rolls and place on greased baking sheets.
- Cover with a damp dish towel, and let rise until doubled (about an hour).
- I warm oven to 100F, then shut oven off leaving the light on and let them rise in there
- Combine 1 egg yolk and 1 Tablespoon of milk.
- Brush the tops of the 2 loaves.
- (Not listed in the ingredients)
- Bake at 350F for 30 minutes or until done.
- Remove from baking sheets and cool on wire rack.
