Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) dried currants

  2. 1/2 cup sugar

  3. 2 teaspoons grated lemon peel DOUGH:

  4. 2 packages (1/4 ounce each ) active dry yeast

  5. 1/2 cup sugar, divided

  6. 1/2 cup warm water (110 to 115 )

  7. 2 cups warm 2% milk (110 to 115 )

  8. 3/4 cup butter, softened, divided

  9. 3 eggs, lightly beaten

  10. 5 tablespoons lemon juice

  11. 2 teaspoons grated lemon peel

  12. 1-1/2 teaspoons salt

  13. 8 to 9 cups all-purpose flour ICING:

  14. 1 cup confectioners' sugar

  15. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. For filling, in a small bowl, combine the currants, sugar and lemon peel; set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, 1/2 cup butter, eggs, lemon juice, lemon peel, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into six portions; roll each portion into a 10-in. x 4-in. rectangle. Melt remaining butter; brush over dough. Sprinkle filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side, to form a rope; pinch seams to seal. Place three ropes on a floured surface and braid; pinch ends to seal and tuck under. Transfer to a greased 9-in. x 5-in. loaf pan. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 50-55 minutes or until golden brown, covering loosely with foil during the last 15 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients; drizzle over loaves. Yield: 2 loaves (16 slices each).


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