Cherry Almond Mini Loaves

Name: Cherry Almond Mini Loaves
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 mini loaves.
Ingredients: 3/4 cup whole milk; 3/4 cup butter, divided; 1/2 cup sugar; 1 teaspoon salt; 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 2 large eggs, room temperature; 1 large egg yolk, room temperature; 5-1/2 to 6 cups all-purpose flour; 1-1/2 cups golden raisins; 1-1/3 cups candied cherry halves; 1 teaspoon grated orange zest; FILLING:; 1 package (8 ounces) almond paste; 1/2 cup sugar; 1 large egg white; Confectioners' sugar

Plenty of good things come in these little loaves featuring golden raisins and cherries. There's a surprise— the creamy almond filling— in every scrumptious bite.

Ingredients

3/4 cup whole milk
3/4 cup butter, divided
1/2 cup sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs, room temperature
1 large egg yolk, room temperature
5-1/2 to 6 cups all-purpose flour
1-1/2 cups golden raisins
1-1/3 cups candied cherry halves
1 teaspoon grated orange zest
FILLING:
1 package (8 ounces) almond paste
1/2 cup sugar
1 large egg white
Confectioners' sugar

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.