Greek Raisin Roll
|Active dry yeast||1 1⁄2 Teaspoon (or 1/2 cake compressed yeast)|
|Warm milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon, melted|
|Eggs||2 , separated|
|All purpose flour||6 Cup (96 tbs)|
|Raisins||2 2⁄3 Cup (42.67 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Ground cinnamon||1 Teaspoon|
Stir the yeast into 5 tablespoons of the warm milk with 1 teaspoon of the sugar; leave for about 10 minutes until frothy.
Mix the remaining milk with the water, the yeast liquid, remaining sugar, melted butter, 2 egg yolks, one of the egg whites and 4 cups of the flour.
Beat this mixture together vigorously for 2-4 minutes.
Cover the bowl with oiled plastic wrap or a damp dish towel and set aside to rise for about 30 minutes.
After the mixture has risen, work in the salt sifted with the remaining flour.
Turn this dough onto a lightly floured surface and knead for about 5 minutes or until it is smooth and elastic.
Return the dough to the bowl, cover with plastic wrap or the damp dish towel and set aside in a warm place to rise until it has doubled in size.
Turn the risen dough out onto the floured surface, punch down and then roll it outtoa rectangle about 20 inches long by 15 inches wide and 1/2 inch thick.
Sprinkle evenly with the raisins, chopped walnuts and cinnamon and then roll the dough up like a jelly roll.
Cut it in half to make 2 rolls and place each one on a greased baking sheet, with the seams underneath.
Cover with oiled plastic wrap and leave in a warm place to rise until doubled in size.
Brush the rolls with the reserved egg white and bake toward the top of a moderate oven (350°F) for about 35 minutes.
Cool on a cake rack and dust thickly with confectioners' sugar.