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2 servings
Ingredients:
1 cup milk1 egg, beaten1 tablespoon butter3 tablespoons white sugar1/2 teaspoon salt3 1/4 cups bread flour3/4 teaspoon active dry yeast 2 tablespoons butter, softened2 teaspoons ground cinnamon3/4 cup packed brown sugar1/2 cup raisins 1 cup confectioners' sugar1/2 teaspoon almond extract1 tablespoon milk
Instructions:
In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer.Select the Dough cycle.Start.Butter 2 cookie sheets; set aside.Divide dough in half.Roll each piece out into rectangles, about 12x16 inches.Spread each dough rectangle with 1 tablespoon softened butter.In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.Sprinkle mixture onto rectangles.Roll them up jelly-roll fashion, along long side.Pinch edges to seal.Stretch and twist into rings.Place them onto prepared cookie sheets with sealed edges down.Pinch ends together to form a ring.Using clean scissors, cut 2/3 way of the way through the loaf at about 1 inch intervals.Spread each cut slightly. Cover with a clean towel and let loaves rise until double.At this time, you may cover tightly with plastic wrap and refrigerate until later.Preheat oven to 350 degrees F (175 degrees C).Bake for 20 minutes.The loaf will be light brown on top and the filling will be oozing and bubbling through.Repeat for second ring.In a small mixing bowl, combine confectioners sugar, almond extract, and milk.Drizzle icing over warm bread.
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