Cherry Almond Mini Loaves

Directions

• In a large saucepan, combine milk, 1/2 cup butter, sugar and salt. Cook over low heat until butter is melted; stir until smooth. Cool to lukewarm (110°-115°).
• In a large bowl, dissolve yeast in water. Stir in milk mixture, eggs and yolk. Gradually beat in 2 cups flour. Stir in raisins, cherries and orange zest. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
• Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch down dough; divide into 12 portions. Shape each into a 6x4-in. oval. Place 2 in. apart on greased baking sheets.
• For filling, crumble almond paste in a small bowl; stir in sugar and egg white until smooth. Divide filling into 12 portions; roll each into a 5-in. log. Flatten slightly; place off-center on each oval. Fold dough over filling; pinch edges to seal. Cover with a kitchen towel; let rise until doubled, about 45 minutes.
• Preheat oven to 350°. Melt remaining butter; brush over each loaf. Bake until golden brown, about 20 minutes. Dust with confectioners' sugar.