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Wolfie's Dessert Wine Bread

A community recipe by

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A delicate delightful dessert bread, filled with either blueberry, cherry, raspberry, pie fillings. This recipe originates in upper NW Wisconsin. It might look tough too make, but it is really simple. It's a dessert that you will make for those special occassions or just for yourself. Also note this is the only place on the web so far that you find this delicious recipe. I hope you try this Nigella!!!!


Serves: 4

For the Bread

  • 3 tablespoons sugar
  • 4 egg yolks
  • 2 cups flour
  • 1 teaspoon salt
  • 1 packet dried yeast
  • ½ cup butter
  • ½ cup shortening (butter flavoured)
  • 1 cup milk

For the Glaze

  • ½ packet confectioners' sugar
  • 2 teaspoons almond extract
  • 1 milk (for mixing with icing sugar)

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Wolfie's Dessert Wine Bread is a community recipe submitted by falconwolf and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a small bowl 3 tbsp sugar, 4 egg yolks, stir well, set aside..
  • In a large bowl 2Cups of Flour, 1 Tsp salt, 1 pkg yeast Stir.
  • Melt 1/2 Cup Butter, 1/2 Cup Buttery Crisco, add 1 Cup Milk. Warm up, not too hot.
  • Add to this to the large bowl with the flour mixture.
  • Stir. Add Yolk mixture, stir well.
  • Gradually add 2 Cups of flour.
  • Roll out on a floured surface, knead for a while. May need extra flour!
  • Divide into 4 separate pieces.
  • Refrigerate for a hour.
  • Now take chilled dough, and roll out and fill with your favourite pie filling, a 1/2 can for each piece, divide dough in half, filling half, then fold over dough and seal well, very important.
  • Then with a tooth pick, poke many holes in dough around 20, to relive pressure.
  • Bake at 325 degrees for 30 minutes.
  • Cool completely and add the Almond Glaze all over the Wine Bread and then make a great pot of coffee and cut in pieces and enjoy!! and who cares if you eat the whole thing!!!
  • Tell us what you think

    What 1 Other has said

    • what is buttery crisco ?

      Posted by greylis on 3rd October 2011
    Show more comments
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