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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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I found this recipe in my Penzeys catalog. Time does not include the 4 hour rise. Ingredients:
6 egg yolks |
1/2 cup butter, softened, plus more for greasing pan |
1 1/4-1 1/2 cups milk |
2 teaspoons vanilla extract |
3 tablespoons honey |
2 teaspoons grated orange zest |
1 teaspoon apple pie spice |
3 1/2 cups all-purpose flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons dry active yeast |
1/2 cup raisins, soaked in 1 cup rum overnight |
1 slice almonds, for the top |
powdered sugar, for dusting |
1/2 cup butter |
1 tablespoon brown sugar |
rum from the raisins |
Directions:
1. Liberally grease a Bundt pan with butter and set aside.
2. Cream together the butter and egg yolks until light and fluffy.
3. Add the milk, vanilla, honey, orange zest, and apple pie spice. Mix well.
4. Slowly beat in the flour.
5. Add the yeast and salt.
6. Beat with paddle attachment on a stand mixer at medium speed for about 15 minutes.
7. Fold in the raisins, reserving the rum for the sauce.
8. Stick the almonds to the inside of the Bundt pan, pour the dough into the pan, cover, and allow to rise for about 4 hours.
9. Preheat the oven to 325°F Bake for about 55-60 minutes. When the bread is almost done baking, combine the sauce ingredients in a saucepan.
10. Heat over low heat, stirring frequently, until the sugar is dissolved and the butter is melted.
11. Remove the bread from the oven. Poke hols in the bread with toothpicks.
12. Pour the sauce over the bread while both are still warm.
13. Loosen the bread from the pan with a butter knife, but let the bread cool completely before removing.
14. Turn out onto a serving plate and dust with powdered sugar before serving.
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