Raisin Apple Spiral
|Active dry yeast||1⁄4 Ounce|
|Milk||3⁄4 Cup (12 tbs), warmed|
|Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Apple raisin filling||1 (1 Recipe)|
|Vegetable oil||1 Tablespoon (For Brushing)|
|Powdered sugar replacement||1⁄3 Cup (5.33 tbs)|
|Orange rind||1⁄4 Teaspoon, grated|
|Orange juice||3 Teaspoon|
In a large bowl, dissolve the yeast in warm milk.
Add margarine and salt, stirring until margarine almost melts.
Stir in 1 cup (250 mL) of the flour, wheat germ and egg.
With an electric mixer, beat at medium speed for 2 minutes.
Scrape bowl occasionally.
With wooden spoon, gradually stir in just enough remaining flour to make a soft dough which leaves sides of bowl.
Cover and allow to rise in warm, draft-free place about 1 hour or until doubled.
Roll on floured board into a 24 x 4 in. (61 x 10 cm) strip.
Spread the Raisin Apple Filling across middle of strip.
To seal, lift dough and pinch lengthwise edges together with seam-side down, coil loosely, snail fashion.
Place on greased baking sheet with space between to allow for rising.
Brush dough lightly with oil.
Cover and allow to rise about 1 hour or until doubled.
Brush with 1 egg mixed with the water just before baking.
Bake at 350°F (175°C) for 20 to 25 minutes until golden.
Immediately remove from baking sheet.
Cool slightly on rack.
Combine powdered sugar replacement and orange rind and gradually add orange juice, beating until smooth.
Drizzle on bread.