A Tradition in Family Baking

Raisin Orange Holiday Trees

Raisin Orange Holiday Trees
An easy-to-make festive Christmas coffeecake. Arrange raisin orange rolls in the shape of a tree. Give as hostess gifts or enjoy with family and friends.

This recipe makes 3 Holiday Trees
Ingredients
  • ½ cup Water
  • 1 cup Milk
  • 2 Eggs
  • ¼ cup Butter
  • 5 cup Bread Flour
  • 4 + ½ tsp Active Dry Yeast
  • 1 tsp Salt
  • ½ cup Sugar
  • 2 TBSP Orange rind, grated
  • 1+1/2 cup Raisins

Filling
  • ½ cup, packed Brown Sugar
  • ½ cup, chopped Almonds, toasted
  • 1 tsp Cinnamon
  • 3 TBSP, melted Butter

Glaze
  • 1 cup Powdered sugar, sifted
  • 1 tsp Butter or margarine, softened
  • 1 to 2 TBSP Hot water or milk
  • 1 tsp Orange rind, grated
Instructions
  1. In mixer bowl, combine 2+1/2 cups flour, yeast, sugar, orange rind, and salt; mix well. Heat milk, water, and butter until very warm (120º to 130ºF; butter does not need to melt). Add to flour mixtures. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins and enough remaining flour to make a soft dough. Knead on floured surface 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Prepare Filling: Combine brown sugar, almonds, and cinnamon.

  3. Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to an 11-inch square. Brush with 1 tablespoon melted butter; sprinkle with ⅓ of filling. Roll up tightly. Pinch edge and ends to seal. Cut into 11 slices. Place slices, edges touching, on greased cookie sheet, making a tree shape. Cover let rise in warm place until indentation remains after touching. Bake at 350ºF for 20 to 25 minutes until golden brown. Remove from cookie sheets. Drizzle with Orange Powdered Sugar Glaze and garnish with candied cherries, if desired. Serve warm or cold.

  4. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
 

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