- 1/2 cup butter, softened
- 1/2 cup sugar, plus 1/2 teaspoon
- 4 egg yolks
- 1 package dry yeast
- 1/4 cup warm water
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup milk
- 2 cups flour
- 1 cup raisins
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1/4 pound butter
- 1 egg
- 2 tablespoons milk
- 1 cup flour
Cream the butter and 1/2 cup sugar until smooth.
In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
Cover the dough and allow it to rise in a warm place until it doubles.
Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Pratzel's Bakery, St. Louis, MO
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse