Perfect for tea drinking or coffee dunking, this flaky on the outside, and soft on the inside bread is lightly flavored with plump raisins, slivered almonds, and simple citrus flavor that compliments every drink. Keep this on hand for special occasions or every day eating!
Prep Time:3 Hours
Cook Time:1 Hour
Total Time:4 hours
Yield:1 Large Loaf 1x
1/2 cup Butter
4 cups Flour + 2 Tbsp , divided
1/2 tsp Salt
1 Tbsp Lemon Zest
1 package Active Dry Yeast
1 Tbsp Sugar
3 Tbsp Milk, warmed to about 110 degrees.
2 Egg Yolks, 1 Egg White saved for later
1 cup Whole Milk
1 cup Raisins, golden are perfect
2 Tbsp Citron
1/2 cup Slivered Almonds
1 Egg White
Cut the butter into 3 1/2 cups of the flour using a pastry blender until fine crumbles form. Save the last 1/2 cup of the dough for the kneading of the bread. Add in the sugar, salt and lemon zest and combine that into the flour/butter mixture.
In a 2 cup measuring cup, mix in the yeast, warmed milk, sugar, and remaining 2 tablespoons of flour. Let the yeast activate and begin to bubble, about 5 minutes. Add it to the flour mixture.
Lightly beat in the egg yolks, and the remaining cup of milk together in the used 2 cup measuring cup and add this to the flour mixture. Using a spatula fold together the mixture. Add in the raisins and slivered almonds and citron.
Turn the mixture out onto a floured surface (using the 1/2 cup of flour that had been set aside). Knead the dough until it forms a soft ball. Place it in a greased, oven safe bowl and place it in your Wolf Toaster Oven set to “Proof”. Allow the dough to rise for 1 hour.
Gather the dough, and cut it into equal quarters. Roll the quarters into 24″ long strands. Gather one set of ends together and separate the strands to form a “tee pee” like shape. Always working with the left strand, fold it over the adjacent strand, and then under the next, and over the last strand.
Repeat this action of “over/under” with each left strand until you reach the end. Gather the ends of the bread together and lightly tuck them underneath the bread just until they are hidden.
Place the formed loaf back in the oven to proof one additional hour.
Remove the loaf and pre-heat the oven to 350 degrees. Whisk the egg white with 1 Tbsp of water and brush the top of the loaf generously.
Bake the loaf for 60-75 minutes or until deep golden brown. Allow to rest on a cooling rack until cooled completely. Slice and serve with tea.
Do not use a mixer for this recipe as it will overwork the dough.