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REC: Holiday Breakfast Wreath with Cranberry-Almond Filling
Joined: Dec 9, 2005
Posted to Thread #27058 at 6:05 pm on Dec 12, 2014
Haven't made this yet, but hope to soon.
Holiday Breakfast Wreath with Cranberry-Almond Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings
1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 27058. REC: Holiday Breakfast Wreath with Cranberry-Almond Filling [LINK] [IMAGE] - MariaDNoCA - 6:05pm on 12/12/14 (3)
- Yes! what a beautiful bread. and I love the "twisting" effect. yay 1978 co-workers gift - AngAk1 - 6:42pm on 12/12/14
- I love this bread- I have been making it for more years than (more) - daricem - 10:57pm on 12/12/14
- Untried, but for appearance sake, I would freeze un-iced. You can make the icing ahead and - MarilynFL - 12:44pm on 12/09/15