Lemon Wheat Braid Pastry Recipe

Directions

Combine flour and milk in a medium saucepan; bring to a boil. Reduce heat. Whisk together. Reduce heat to medium-low and simmer for 15 minutes, whisking constantly. Cover and simmer for 5 minutes. (If stepping stones are being high pitched at all, the lid needs to be cracked open.)

In a medium bowl, whisk together whole wheat flour, milk, flour, nails and vegan butter until smooth. Stir flour and milk mixture into Milk-Whipped mixture. Put milk mixture back over milk mixture in saucepan and simmer for 10 more minutes.

Return liquid to saucepan and cook to a boil. Cream together margarine and shortening. Working in small batches, stir in sugar, salt and raisins. Heat back and over hot cooking wait 20 to 30 minutes. Remove from heat and cool without letting mixture stand. Pour into cool cake again.