Foodie, Formerly Fat

Instructions

• Prepare the charoset according to the instructions and set aside.
• Cream the butter and sugar in a standing mixer.
• Slowly add the egg, milk, and vanilla. Beat until smooth.
• Whisk together the dry ingredients and slowly add to the wet.
• Pat the dough into an oval and put onto a well floured surface.
• Using a well floured rolling pin roll the dough out so it is about 20 inches long and 10 inches wide.
• Spread the charoset onto the dough and leave a 1/2 inch border on the top and sides and a 2 inch border on the bottom.
• Gently and slowly roll the loaf from the top to bottom.
• Crimp the sides and roll the loaf onto it’s bottom seam.
• Cut it in half and place them side to side on a half sheet pan lined with a slipat sheet.
• Sprinkle the top with cinnamon sugar.
• (At this point you can wrap in saran wrap and then in foil and freeze for up to 2 months. Or…)
• Put it in the refrigerator for a minimum of 1 hour to rest.
• Bake in a preheated 350 degree oven for 45 minutes.
• Remove from oven and cool. Slice to serve.