Speedy Cinnamon Swirl Loaf
|All purpose flour||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Quick rising instant yeast||1 Tablespoon|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
In food processor, process flour, sugar, butter, salt and yeast for 30 seconds.
Heat milk until hot (125 to 130Ã‚Â°F/50 to 54Ã‚Â°C).
With motor running, alternately pour in eggs and enough of the milk through feed tube to form dough into ball.
Process for 1 minute to knead.
Place dough in greased bowl, turning to grease all over.
Cover and let rest for 10 minutes.
Filling: In small bowl, combine sugar, pecans, raisins and cinnamon.
On lightly floured surface, roll out dough into 12- X 9-inch (30 X 23 cm) rectangle.
Spread with butter, leaving 1/2-inch (1 cm) border uncovered.
Sprinkle sugar mixture over butter.
Starting at long side, roll up dough jelly roll-style; pinch ends together to seal.
Place on greased rimmed baking sheet.
Cover and let rise until doubled in bulk, about 1 hour.
Glaze: Beat egg yolk with milk; brush over loaf.
Bakein375Ã‚Â°F (190Ã‚Â°C) oven for 15 minutes; cover with foil to prevent over browning.
Bake for 15 to 20 minutes longer or until golden and bottom of loaf sounds hollow when tapped.
Let cool on rack; dust with icing sugar.
Makes 1 loaf.