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This sweet bread is fantastic! It went too quickly to get a picture this time around, but there will be other times. I divided the recipe in half because I have a small oven. The dough of half of the recipe came to 1130 grams. I halved that again, rolled each half into a 16 x 9-inch rectangle, spread them with the filling, rolled them up and placed them in 9-inch round cake pans, curving from the middle. The bread rose beautifully and was so soft. Oh, I have to admit - I used all ingredients, but I substituted dried cherries for the raisins or dates, and also used only about 2 tablespoons melted butter in the filling for the halved recipe. I'm looking forward to trying this again with the raisins called for, as well as trying other nuts and dried fruit combinations. Thank you so much for posting this recipe. It's a jewel.