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Ingredients
- FILLING:
- 2 packages active dry yeast
- 1 cup warm water (105 to 115 degrees)
- 1/2 cup melted butter
- 1/2 cup sugar
- 3 slightly beaten eggs
- 1 teaspoon salt
- 1 teaspoon cardamom
- 4 1/2 to 5 cups all-purpose flour
- 1/2 cup softened butter
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- GLAZE:
- 1 egg
- 2 tablespoons milk
Preparation
Step 1
In a large bowl, dissolve the yeast in the warm water; let stand for 5 minutes. Stir in 1/2 cup melted butter, 1/2 cup sugar, the eggs, salt, cardamom and 4 1/2 cups flour until the dough is smooth. Cover and refrierate for 2 to 24 hours.
Sprinkle a surface lightly with some of the remaining flour. Turn the dough out onto the floured surface and roll out to make a 20-inch square. Spread with a thin layer of softened butter right to the edge. Mix 1/2 cup of sugar and the cinnamon and sprinkle over the butter. Sprinkle the raisins over the cinnamon sugar. Roll up as for a jelly roll.
Cover a baking sheet with parchment paper. Place the roll on the sheet and pinch the ends together to make a ring. Let rise in a warm place until almost doubled. Mix the egg and milk to make a glaze and brush the ring with the mixture.
Preheat the oven to 375 degrees.
With a sharp knife, make diagonal cuts spaced about 2 1/2 inches apart, about 1/2-inch into the risen loaf.
Bake for 15 to 20 minutes or until just golden.