Raisin log
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Portion Four-Way Sweet Bread Dough | |
| 2 | tablespoons | Canned milk |
| 1 | cup | Golden or dark raisins |
| 3 | tablespoons | Vanilla sugar |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| Topping: | ||
| 3 | teaspoons | Sugar |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| 1 | teaspoon | Cornstarch |
Directions
* Use Grated Raw Potato Starter Roll the dough into a rectangle with the width equal to the length of the pan (medium size loaf) and about twice as long. Brush with canned milk. Scatter raisins over surface.
Mix vanilla sugar, cinnamon and allspice together and sprinkle on evenly. (if vanilla sugar is not available, dribble 1 tsp. of vanilla extract over dough.) Roll up tightly but do not seal ends. Place seam-side down in pan. Butter top generously and push sharp pointed knife down through the dough almost to bottom at regular intervals to allow air bubbles between layers to escape. Set in warm place to rise and when ready for the oven, spread with the well-mixed topping (the cornstarch will help to bind the topping to the crust so that it will not crack off badly when sliced). Bake in oven preheated to 350 for 50 to 60 minutes. Cool before slicing.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett