“Developed for RSC #6, Winter 2005. Cooking time includes dough cycle time and second rising time.”
READY IN:
2hrs 45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
  2. Put water, eggs and oil in bottom of bread machine pan.
  3. Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
  4. On top of the flour mixture, add powdered milk, sugar, salt and yeast.
  5. Set bread machine to dough cycle.
  6. Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
  7. When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
  8. Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
  9. Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
  10. Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
  11. Place the dough disks on top, distributing them evenly around the dish.
  12. Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
  13. Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
  14. Cut, eat and enjoy!

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