Type what you have

Ingredients

• ✓ raisin
• tea
• currant
• demerara sugar
• self-rising flour
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ raisin
• self-rising flour
• white sugar
• butter
• egg
• milk
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ raisin
• water
• vegetable oil
• brown sugar
• bread flour
• bread flour
• milk powder
• pumpkin pie spice
• active dry yeast
• candied mixed fruit peel

Instructions

1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Ingredients

• ✓ raisin
• bread flour
• sugar
• cinnamon
• salt
• instant yeast
• water
• bread flour
• parchment paper

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• salt
• skim milk
• molasses
• egg
• vegetable oil
• bran flakes cereal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
2. 2 In a medium bowl, sift together flour, baking soda, and salt.
3. 3 In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture and raisins. Transfer to the prepared muffin pan.
4. 4 Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

By Mindy

Ingredients

• ✓ raisin
• all-purpose flour
• white sugar
• salt
• baking powder
• baking soda
• butter
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
2. 2 Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared pan.
3. 3 Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

By Tricia

Ingredients

• ✓ raisin
• sour cream
• baking soda
• all-purpose flour
• sugar
• baking powder
• cream of tartar
• salt
• butter
• egg

Instructions

1. 1 In a small bowl, blend the sour cream and baking soda, and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. 3 In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. 4 Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. 5 Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

By Rob

Ingredients

• ✓ raisin
• all-purpose flour
• white sugar
• white sugar
• caraway seed
• baking powder
• salt
• baking soda
• buttermilk
• egg
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
2. 2 Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
3. 3 Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
4. 4 Spoon batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

By joaniecny

Ingredients

• ✓ raisin
• whole wheat flour
• brown sugar
• pumpkin pie spice
• baking powder
• baking soda
• salt
• pumpkin puree
• vegetable oil
• honey
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
3. 3 Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

By Colleen Moir

Ingredients

• ✓ raisin
• white sugar
• butter
• egg
• milk
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• walnut
• corn syrup

Instructions

1. 1 Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
2. 2 Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
3. 3 Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.

By HELEJEAN

Ingredients

• ✓ raisin
• all-purpose flour
• salt
• nutmeg
• baking soda
• baking powder
• white sugar
• vegetable oil
• egg
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk flour, salt, nutmeg, baking soda, and baking powder together in a medium bowl until well combined.
3. 3 Beat sugar, oil, and egg together in a large bowl with an electric mixer until well mixed; fold in zucchini and raisins, then stir in flour mixture until combined. Spoon batter into the prepared muffin cups, filling each about ⅔ full.
4. 4 Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes.

By Jenifer Mastrud

Ingredients

• ✓ raisin
• dinner roll
• cooking spray
• white sugar
• brown sugar
• cinnamon
• butter
• apple
• cream cheese
• confectioners sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ raisin
• water
• shortening
• white sugar
• shortening
• egg
• all-purpose flour
• cinnamon
• baking soda
• salt
• baking powder
• zucchini
• walnut
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Soak raisins in hot water in a bowl until plump, about 10 minutes. Drain.
3. 3 Meanwhile, inspect four (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
4. 4 Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy; beat in raisins. Beat in flour, cinnamon, baking soda, salt, and baking powder until blended; fold in zucchini, walnuts, and vanilla.
5. 5 Pour batter into the prepared jars, filling each ⅔ full. Place jars on a rimmed baking sheet.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Turn off oven with jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from top. Wipe rims and screw on lids.
7. 7 Place jars several inches apart on a cloth-covered or wood surface; cool completely until sealed, about 2 hours. Store in the refrigerator.

By Barbara Roach

Ingredients

• ✓ raisin
• active dry yeast
• water
• white sugar
• egg
• plain yogurt
• vanilla extract
• lemon zest
• salt
• all-purpose flour
• currant
• confectioners' sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yeast, water, and sugar In a medium bowl. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
3. 3 Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.)
4. 4 Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar.
6. 6 Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
7. 7 Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.)
8. 8 Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.

By Lacey Lynn

Ingredients

• ✓ raisin
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• honey
• orange zest
• currant

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• pumpkin pie spice
• salt
• baking powder
• pecan
• sugar
• butter
• pumpkin puree
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
2. 2 Sift flour, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl. Toss raisins and pecans with 1 tablespoon flour mixture in a separate bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until fluffy. Add pumpkin purée, eggs, orange juice, and vanilla extract; beat until well combined. Slowly add flour mixture; blend thoroughly. Fold in raisins and pecans.
4. 4 Divide batter evenly between the prepared pans.
5. 5 Bake in the preheated oven until firm and tops spring back when lightly pressed, 30 to 40 minutes. Cool completely on wire racks before serving.

By Nelena Brown

Ingredients

• ✓ raisin
• rum
• sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• salt
• vanilla extract
• butter
• butter
• almond
• candied mixed citrus peel
• confectioners' sugar
• egg white
• lemon juice

Instructions

1. 1 Combine golden raisins and rum in a small bowl; soak.
2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

Ingredients

• ✓ raisin
• milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• currant
• red candied cherry
• marzipan
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• cinnamon
• salt
• baking powder
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• pineapple
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.
2. 2 Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.
3. 3 Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

By Jolin

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• allspice
• butter
• white sugar
• egg
• avocado
• buttermilk
• pecan
• orange zest

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
5. 5 Divide batter evenly between the two loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Ingredients

• ✓ raisin
• cooking spray
• white whole wheat flour
• brown sugar
• baking soda
• salt
• pumpkin pie spice
• cinnamon
• nutmeg
• pumpkin puree
• applesauce
• apple cider
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
2. 2 Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

By trish

Ingredients

• ✓ raisin
• all-purpose flour
• sugar
• baking powder
• baking soda
• cinnamon
• salt
• egg
• vegetable oil
• milk
• carrot
• coconut
• maraschino cherry
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. 3 Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.
4. 4 Stir in carrots, coconut, cherries, raisins, and walnuts.
5. 5 Pour batter into prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.

By PAMSTER2

Ingredients

• ✓ raisin
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• buttermilk
• egg
• irish cream liqueur
• butter
• buttermilk
• irish cream liqueur

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
3. 3 Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
4. 4 Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
5. 5 Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

By MattS

Ingredients

• ✓ raisin
• granulated sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• egg yolk
• brandy
• salt
• butter
• almond
• aluminum coffee can
• water
• confectioners' sugar
• lemon juice

Instructions

1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Stir dough to deflate, then stir in almonds and raisins.
5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Ingredients

• ✓ raisin
• active dry yeast
• water
• all-purpose flour
• salt
• white sugar
• cardamom
• milk
• butter
• egg
• cherry
• cranberry
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.
2. 2 Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.
3. 3 Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.
6. 6 Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.
7. 7 Drizzle confectioners' sugar icing in a cross shape over cooled buns.

By Amanda Kay Lohrer

Ingredients

• ✓ raisin
• milk
• white sugar
• active dry yeast
• all-purpose flour
• cinnamon
• allspice
• salt
• nutmeg
• butter
• egg
• all-purpose flour
• water
• apricot jam

Instructions

1. 1 Whisk warm milk, sugar, and yeast in a medium bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift 4 ¾ cups flour, cinnamon, allspice, salt, and nutmeg in a large bowl.; rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
3. 3 Turn out dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover the bowl with a towel; set aside to rise in a warm place until doubled in volume, about 45 minutes.
4. 4 Punch down risen dough with your fist; transfer to a flat surface and knead for 1 minute. Divide into 12 pieces; roll into buns.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
6. 6 Arrange buns neatly in the prepared baking dish, cover the dish with plastic wrap, and set aside to rise in a warm place for 15 minutes.
7. 7 Whisk ½ cup flour and water together in a small bowl to form a smooth paste, transfer to a piping bag, and carefully pipe a cross onto bun tops.
8. 8 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until buns risen and golden in color, about 15 minutes more. Immediately brush buns with warmed apricot jam.

By Bush Cook

Ingredients

• ✓ raisin
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• pineapple
• all-purpose flour
• baking soda
• cinnamon
• salt
• nutmeg
• baking powder
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Beat sugar, oil, eggs, and vanilla together in a bowl with an electric mixer until thick; stir in zucchini and pineapple. Stir in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated; fold in raisins and walnuts. Divide batter among the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from pans and transferring to a wire rack to cool completely.

By jen

Ingredients

• ✓ raisin
• cooking spray
• white sugar
• zucchini
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• baking powder
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
2. 2 Combine white sugar, zucchini, oil, eggs, and vanilla in a large bowl; stir in raisins.
3. 3 Combine flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder in a separate large bowl; whisk into zucchini mixture until almost no lumps remain. Divide batter between the prepared loaf pans.
4. 4 Whisk brown sugar and ¼ teaspoon cinnamon together in a small bowl until well combined; sprinkle over batter in the loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

By Beth Stauffer

Ingredients

• ✓ raisin
• all-purpose flour
• yeast
• white sugar
• milk
• milk
• butter
• butter
• sugar
• egg yolk
• salt
• almond
• candied lemon peel
• candied orange peel
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper.
6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
9. 9 Serve and enjoy!

By Marianne

Ingredients

• ✓ raisin
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon
• nutmeg
• egg
• sugar
• buttermilk
• vegetable oil
• vanilla extract
• zucchini
• carrot
• pineapple
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine