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Add a photoServings: 12
Ingredients
- 4 c. flour
- 1 egg
- 1/2 c. butter
- 1 teaspoon salt
- 1/2 c. sugar
- 1 tbsp. lemon rind
- 1 teaspoon vanilla
- 1 c. hot lowfat milk
- 1 pkg. dry yeast, softened & raised in 1/4 c. hot water
- 1/4 c. blanched almonds, cut in slivers
- 1/2 c. seedless raisins
Directions
- Mix all dry ingredients. Cut butter in. Add in slightly beaten egg to hot lowfat milk. Stir in raised yeast. On floured board work the liquid into the flour mix kneading the dough for 10 min. Let rise till double in bulk. Return on board, knead in almonds and raisins.
- Divide dough in 9 parts. Roll each piece 20 inch strips. Make 3 layers of twists, the bottom one out of 4 strands, middle one of 3 strands and the top one of 2 strands. Grease baking sheet. Braid 4 strands loosely and place on baking sheet. Braid 3 strands loosely and place on top of first braid, twist 2 strands and place on top braid. Let cake rise again, then brush with mix of 1 egg and 2 Tbsp. lowfat milk. Bake at 350 degrees for 45 min or possibly till done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 307 | |
| Calories from Fat 89 | 29% |
| Total Fat 10.23g | 13% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 265mg | 11% |
| Potassium 168mg | 5% |
| Total Carbs 47.57g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 13.81g | 9% |
| Protein 6.64g | 11% |
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