Cape San Blas Cookbook

This is just way too good for Santa – trust me on this.  Bake it on the 24th and you’ll be a saint come Christmas morning when you serve it with hot coffee and cocoa while everyone’s opening their gifts.

2 pkg. active dry yeast
1/4 C warm water (105 to 115 degrees F)
1 C milk
1/3 C butter or margarine
1/4 C sugar
1/2 tsp salt
1 tsp vanilla extract
1 egg
3 1/2 C all purpose flour, unsifted

FILLING

1/4 C sugar
2 T butter or margarine, softened
1/2 tsp cinnamon
1 C dark raisins
1/2 C diced candied orange peel, chopped
1/2 C diced citron, chopped
1/4 C slivered almonds

DECORATION
1 egg, beaten with 1 tsp water
1/2 C slivered blanched almonds

• Sprinkle yeast over warm water; stir to dissolve. In small saucepan, heat milk until bubbles form around edge. Pour over butter, sugar and salt in a large bowl; stir to melt butter. Cool to 115 to 105F. 
• Add yeast, vanilla, egg, and 2 1/2 C flour.  Blend; beat with wooden spoon until smooth.
• Add the rest of the flour. Mix until dough leaves the sides of the bowl. Turn out onto a lightly  floured board.  Roll dough over to coat with flour. Knead by folding towards you, then pushing down and away from you with the heel of your hand. Knead until smooth and blisters form on the surface of the bread, about 5 minutes.
• Place in a lightly greased bowl; turn greased side up and cover with towel. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
• Turn out onto lightly floured board. Knead 10 times, until smooth. Roll into rectangle 20 by 12 inches.
• Meanwhile, in a medium bowl, combine filling ingredients: mix well.
• Grease a large cookie sheet. Spread filling evenly over dough, leaving a 1 inch margin. Roll lengthwise; place seam side down, on cookie sheet. Shape into a U-shape. Cover with towel; let rise in warm place until double in bulk, about 1 hour.
• Preheat oven to 375. Brush surface with beaten egg and water. Sprinkle with almonds. Bake 20 to 25 minutes, or until golden. Remove from oven to wire rack; cover with towel, cool 30 minutes. Serve slightly warm.