Publisher Photo
Publisher Photo
These slices are always welcome Christmas morning, especially when they're paired with steaming cups of coffee or tea. I've doubled and even quadrupled the recipe many times.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 1 cup raisins
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 2 egg whites
  • 1/8 teaspoon almond extract
  • DOUGH:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon peel
  • Half-and-half cream
  • Additional sugar
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Directions

For filling, combine the first five ingredients in a bowl; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Add milk, sugar, egg yolks and lemon peel; mix well. Turn onto a floured surface; knead 12 times. Roll into a 12x8-in. rectangle. Spread filling to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Brush dough with cream and sprinkle with additional sugar. Bake at 375° for 40-45 minutes or until golden brown (top with crack). Remove to a wire rack. Combine glaze ingredients; drizzle over warm bread. To serve, cut into 1-in. slices. Yield: 12 servings.
Originally published as Raisin Pinwheel Loaf in Country Woman Christmas Annual 2000, p12

Nutritional Facts

1 each: 294 calories, 11g fat (5g saturated fat), 58mg cholesterol, 261mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 1 cup raisins
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 2 egg whites
  • 1/8 teaspoon almond extract
  • DOUGH:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon peel
  • Half-and-half cream
  • Additional sugar
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  1. For filling, combine the first five ingredients in a bowl; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Add milk, sugar, egg yolks and lemon peel; mix well. Turn onto a floured surface; knead 12 times. Roll into a 12x8-in. rectangle. Spread filling to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Brush dough with cream and sprinkle with additional sugar. Bake at 375° for 40-45 minutes or until golden brown (top with crack). Remove to a wire rack. Combine glaze ingredients; drizzle over warm bread. To serve, cut into 1-in. slices. Yield: 12 servings.
Originally published as Raisin Pinwheel Loaf in Country Woman Christmas Annual 2000, p12

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