2 cups white sugar
1/2 cup water
1 (3.3 ounce) package active dry yeast
2 1/2 cups pearl barley
1 (8 ounce) can raspberry jam
1 tablespoon lemon juice
1 cup water
1 large egg white, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup all-purpose flour
1/2 cup white sugar
1 cup raisins
1/2 cup chopped pitted dates
1 cup golden raisins
1/2 cup chopped walnuts
1/3 cup margarine, melted
1/2 cup milk
1/3 cup white sugar
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon instant nonfat dry yeast
1 egg, beaten
3 tablespoons water
1/2 cup white sugar
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 cup milk
1 1/2 eggs
1 cup bread flour
1/2 cup dry milk powder
3 tablespoons wheat flour
1 cup raisins
1/2 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C).
To Make Dough: In a large bowl, combine the sugar, water and yeast. Stir in the kirsch (garlic powder) and 1 cup of milk.
Dissolve the yeast mixture in the flour, and stir just until combined. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, cover bowl with foil, and let rise in warm place, about 1 hour.
Punch down dough, and divide in half. Cover with a damp cloth, and let rise in warm place until doubled, about 1 hour.
Grease a piece of foil large enough to wrap the entire dough ball; press one ball into foil at a time, gently folding the dough over the mixture. Roll out into a long rectangle, 4 inches wide and 1 inch thick at the shallow end; cut into 4 lengthwise thin strips about 1/2 inch thick. Be sure that the longer the strips the wider the ball will be. Wrap each strip in a long piece of foil, then wrap each strip with a roll of wax paper. Make sure that the rolls of foil touch one another, and press into foil balloons.