| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Dark raisins |
| 1 1/2 | c | Water |
| 1 | c | Milk |
| 1/2 | c | Margarine |
| 1 | ts | Lemon peel |
| 2/3 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Yeast dissolved in 1/2 C. warm water |
| 3 1/2 | c | Flour; (up to 4-1/2) |
| Sugar and cinnamon mix |
INSTRUCTIONS
Boil raisins in water. Drain. Scald milk and add margarine, lemon peel, sugar and salt. Cool. Add cooled milk mixture and yeast to flour. Beat and make soft dough. Knead 5 minutes. Place into greased deep bowl. Cover with waxed paper and let stand in warm place until dough doubleds. Punch down. Divide dough in thirds. Roll out evenly and place equal parts of raisins on each roll. Sprinkle with sugar and cinnamon mix to taste. Roll into thin strips and braid. Cover and let stand about 45 minutes. Bake 50 minutes at 350=16. Frost with icing sugar and milk. http://www.iowafarmer.com/cooks/schmink1.htm Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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