Frozen loaves (or rolls) of bread, thawed, raised, and punched down
1 c. currants or raisins (opt.)
3/4 c. nuts
Glaze:
1 1/2 c. dark brown sugar
1/3 c. evaporated milk
2 tbsp. corn or maple syrup
5 tbsp. butter
Put all glazing ingredients into sauce pan; heat until sugar and butter are dissolved, stirring now and then. Set aside to cool. Grease 10" tube pan or bundt pan. Form balls with thawed yeast dough. Put 1/4 nuts or raisins into bottom of pan, then a layer of dough balls, nestled close together. Drizzle over layer 1/4 c. of the glaze, currants or nuts, then cover with another layer of dough balls. Continue layering until all is used. Cover pan with wax paper. Let rise in warm place until risen to top (approx. 1/2 hour). Bake at 350 degrees for 45 minutes. Cover with foil if too brown after 30 minutes. Let rest 10 minutes before turning out.
Wed Apr 28, 2010 7:20 pm