Cranberryalmondholidaywreathbread Recipes

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HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING



HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING image

Categories     Bread     Breakfast     Bake     Christmas

Yield 12 servings

Number Of Ingredients 23

1 packet active dry yeast
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 ground cardamom
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
6 tablespoons butter, softened to room temperature
1/3 cup all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
1 tablespoons plus 3/4 teaspoons water
1 cup powdered sugar

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Steps:

  • 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. Beat 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. You might not use all the flour. Dump 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 rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare Cranberry-Almond Filling. Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine drained fruit with remaining Filling ingredients. Cover and refrigerate. When dough has risen and doubled in size, punch down and turn out onto a lightly floured board, kneading just enough to release air bubbles. Roll into a 9- by 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting along a long side, tightly roll up 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. Transfer to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let 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 powdered sugar, water, lemon juice and cardamom until smooth. When wreath is done, transfer to a cooling rack with wide spatulas, and a helper if possible. Cool for a few minutes then drizzle glaze over warm wreath. Serve sliced with extra butter if you're feeling decadent.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD



Cranberry-Almond Holiday Wreath Bread image

This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.

Provided by SharleneW

Categories     Yeast Breads

Time 3h20m

Yield 1 ten inch wreath, 12 serving(s)

Number Of Ingredients 20

1 (1/4 ounce) package active dry yeast
1/4 cup water (about 110 F)
1/2 cup warm milk
3 tablespoons sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 large eggs
1 teaspoon lemon, rind of, grated
3 1/2 cups all-purpose flour (approximately)
1/4 cup butter, at room temperature
1/4 cup all-purpose flour
2 tablespoons sugar
2/3 cup slivered almonds, chopped
1/2 cup dried cranberries (or cherries, or 1/4 cup each chopped red and green candied cherries)
1/2 teaspoon lemon, rind of, grated
1/4 teaspoon almond extract
2/3 cup powdered sugar
1 1/2 teaspoons lemon juice
1 tablespoon water

Buy All Ingredients

Steps:

  • 1.
  • Sprinkle yeast over warm water in a large bowl; stir briefly.
  • Let stand until foamy (about 5 minutes).
  • Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
  • Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
  • Then eat on medium speed for 3 minutes.
  • Add 1 1/4 cups more flour; beat until combined.
  • Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
  • Place in a greased bowl; turn over to grease top.
  • Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
  • Meanwhile, prepare filling.
  • In a medium-size bowl, combine butter,flour and sugar.
  • Beat until smooth.
  • Stir in almonds, dried cranberries, lemon peep, and almond extract.
  • Cover and refrigerate.
  • Punch doubled dough down and knead briefly on a lightly floured board to release ari.
  • Roll into a 9- by 30-inch rectangle.
  • Crumble filling dough to within 1 inch of edges.
  • Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
  • With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
  • Loosely twist ropes around each other, keeping cut side up.
  • Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
  • Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
  • Bake in a 375°F oven until lightly browned (about 20 minutes).
  • Transfer to a rack and let cool briefly.
  • Meanwhile, prepare sugar glaze.
  • In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
  • Drizzle over warm bread.

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