One day ahead, combine raisins and rum in small bowl. Cover and set aside to marinate for at least 8 hours or overnight. For Streusel, cream sugar and butter until fluffy. Add flour, cinnamon and chopped almonds. Shape into ball, wrap tightly in plastic wrap and freeze at least 8 hours or overnight.
To prepare bread, drain raisins and discard rum; set aside. Remove filling from freezer. Cut into chunks and grind or process with blender or food processor until fine crumbs form; set aside. Then, to make dough, combine brown sugar, salt, butter, yogurt, cinnamon, nutmeg and eggs in mixer bowl and beat well. Stir in flour, baking powder, soda, oats and milk; mix well.
Divide dough into 2 equal portions and roll or pat out to about 1-inch thick on floured surface. Divide apple slices and arrange on top. Sprinkle rum-marinated raisins over all. Roll up like a jellyroll and pinch ends together. Spread streusel on work surface and press tops of breads in it. Arrange on oiled baking sheet and bake at 350ºF for 45 minutes or until done. Remove to wire rack and cool before slicing.
Ingredients
Raisins
- 2 Cups California raisins
- 2 Cups rum
Procedure
Streusel
- 1/2 Cup sugar
- 1/2 Cup unsalted butter
- 1 Cup all-purpose flour
- 1 Teaspoon ground cinnamon
- 1/2 Cup chopped almonds
Dough
- 1/4 Cup brown sugar
- 21/2 Teaspoons salt
- 3/4 Cup unsalted butter
- 3/4 Cup plain unflavored yogurt
- 4 Teaspoons ground cinnamon
- 1 Tablespoon ground nutmeg
- 2 eggs
- 41/3 Cups bread flour
- 21/2 Teaspoons baking powder
- 13/4 Teaspoons baking soda
- 13/4 Cups instant rolled oats
- 2/3 Cup milk
- 3 green apples, peeled and sliced