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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This is a wonderful bread to serve either Christmas Eve or morning, served with coffee or hot cocoa, while opening presents. Ingredients:
2 cups golden raisins |
1/4 cup marsala, or dark rum |
1 tbsp. butter |
1/2 cup milk |
2 tbsp. canola oil |
1 tbsp. active dry yeast |
1/2 cup luke warm water, 110 |
3 large eggs, divided |
1/3 cup sugar |
1 tbsp. freshly grated orange zest |
1 tbsp. anise seed, crushed |
1 tbsp. vanilla |
1 tsp. salt |
3 cups flour |
icing |
2/3 cup powdered sugar |
1 - 1 1/2 tbsp. milk |
2 tbsp. sliced almonds, lightly toasted |
Directions:
1. To make dough: Stir raisins and Marsala (or rum) in a medium saucepan over low heat until the raisins are heated through, about 3 minutes. Set aside to cool.
2. Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns a light brown, about 1 minute. Remove the pan from the heat and immediately add milk and oil. Cool to luke warm and pour into the bowl of an electric mixer or a large mixing bowl.
3. Dissolve the yeast in the warm water and add to the milk mixture. Lightly beat 2 of the eggs and add to the bowl along with sugar, orange zest, anise seed, vanilla and salt. Gradually stir in just enough flour to make a soft dough.
4. Knead the dough for about 6 minutes using a mixer fitted with a bread hook, or knead by hand for 10-12 minutes on a lightly floured surface. As you work, add just enough additional flour to make a smooth, elastic but still slightly sticky dough. (Do not add too much flour or the dough will not rise properly.) Drain the raisins and work in, a handful at a time, until well distributed in the dough.
5. Shape the dough into a ball and place in a large, oiled bowl; turn to coat with oil, and cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
6. Lightly oil a baking sheet or coat it with no-stick cooking spray. Gently punch down the dough and transfer it to a lightly floured work surface. With a sharp knife, cut the dough into 3 equal pieces. Roll each piece into a 14 rope. Loosely braid the 3 ropes and firmly pinch the ends together. Transfer the braid to a prepared baking sheet. Loosely cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
7. Preheat oven to 375*. To glaze the braid, beat the remaining egg and brush 2-3 tsps. of it over the dough; discard the leftover egg. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool for 5 minutes.
8. To make icing: Whisk together the powdered sugar and milk in a small bowl to make a thick but pourable icing. Drizzle over the warm bread and sprinkle immediately with almonds
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