3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 cup milk
1/4 cup plus 1 tablespoon water
1/4 cup butter or margarine, cut into pieces
3 eggs
ALMOND FILLING
1/3 cup almond paste (3 ounces)
1/3 cup finely chopped almonds, toasted
1 egg white
1 teaspoon grated lemon peel
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, 1/4 cup water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 20 minutes. Proceed with recipe.)
3. Prepare Almond Filling: In small bowl, combine almond paste, chopped almonds, toasted, egg white (reserved from making dough) and grated lemon peel. Stir with fork until blended.
4. Punch dough down. Remove dough to lightly floured surface; divide dough into three equal pieces. Roll each piece to 24- × 4-inch rectangle. Spread 1/3 filling over each rectangle to within 1/2-inch of edges. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams and ends to seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
5. Lightly beat remaining egg with remaining water; brush on braid. Bake at 350ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 loaf
Cuisine: Romanian
1/3 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 cup milk
1/4 cup plus 1 tablespoon water
1/4 cup butter or margarine, cut into pieces
3 eggs
ALMOND FILLING
1/3 cup almond paste (3 ounces)
1/3 cup finely chopped almonds, toasted
1 egg white
1 teaspoon grated lemon peel
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, 1/4 cup water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 20 minutes. Proceed with recipe.)
3. Prepare Almond Filling: In small bowl, combine almond paste, chopped almonds, toasted, egg white (reserved from making dough) and grated lemon peel. Stir with fork until blended.
4. Punch dough down. Remove dough to lightly floured surface; divide dough into three equal pieces. Roll each piece to 24- × 4-inch rectangle. Spread 1/3 filling over each rectangle to within 1/2-inch of edges. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams and ends to seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
5. Lightly beat remaining egg with remaining water; brush on braid. Bake at 350ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 loaf
Cuisine: Romanian
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