Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (3/4 pound) unsalted butter, softened

  2. 1/2 cup warm water

  3. 1/2 cup milk

  4. 1 cup sour cream

  5. 3 large egg yolks

  6. 2 teaspoons fresh lemon juice

  7. 2 teaspoons grated lemon rind

  8. 1 teaspoon vanilla extract

  9. 1 teaspoon rum extract

  10. 1/4 teaspoon lemon extract

  11. 1/4 teaspoon orange extract

  12. 1/4 teaspoon almond extract

  13. 2 1/2 cups all-purpose flour

  14. 2 1/2 cups bread flour

  15. 1/2 cup granulated sugar

  16. 1 teaspoon salt

  17. 2 tablespoons active dry yeast Filling:

  18. 1/2 cup butter, softened

  19. 1 cup brown sugar, packed

  20. 4 teaspoons ground cinnamon

  21. 1 cup raisins or currants (or combination of both)

  22. 1/2 cup dried cherries or cranberries

  23. 1 cup chopped almonds, pecans or walnuts Egg Wash:

  24. 1 large egg beaten with

  25. 1 to 2 tablespoons milk Powdered sugar for dusting

Instructions Jump to Ingredients ↑

  1. Place dough ingredients into bread machine pan in the order given or according to the manufacturer. Set machine for Dough Cycle and press Start. Once cycle has started, check to see that all ingredients are being incorporated well, giving it a little help as needed. When cycle is complete, place dough in a well-greased bowl, turning over once, and cover. Refrigerate a minimum of 4 hours to overnight. Gently deflate dough. On a lightly floured work surface, roll dough into a large, thin rectangle. Combine ingredients for filling and sprinkle evenly over dough. Roll up (as for jelly roll) and place in a well-greased tube pan. Brush with egg wash and make slits on top with a razor or sharp paring knife. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes. Preheat oven to 350 °F (175°C) . Bake for 55 to 60 minutes, or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack. Dust generously with powdered sugar before serving.


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