HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING
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.
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Caktos hmz
[email protected]This wreath is a bit time-consuming to make, but it's worth the effort.
Bit Stream
[email protected]I've never made a breakfast wreath before, but this recipe was easy to follow.
high school
[email protected]This wreath is the perfect centerpiece for a holiday breakfast table.
Nsikak Okon-Ben
[email protected]I'm not a fan of nuts, so I omitted the almonds from the filling.
NdelwAmahle Mdletshe
[email protected]This recipe is a great way to use up leftover cranberries.
Khadiatou Barry
[email protected]I've made this wreath several times and it's always a hit.
Emem Ekong
[email protected]I made this wreath for my in-laws and they loved it!
SHAH AHMAD WALEED PTI
[email protected]The wreath was a little dense, but the flavor was great.
Abdulsamad Khan
[email protected]This recipe is perfect for a special occasion breakfast.
Saqlian Abbas
[email protected]I'm not a fan of cranberries, so I used raspberries in the filling instead. It was delicious!
Amy Ramirez
[email protected]The wreath was beautiful, but it was a lot of work to make.
Brother Moters
[email protected]I made this wreath for a potluck and it was gone in minutes!
Mali Ali
[email protected]I'm allergic to almonds, so I used walnuts in the filling instead. It was still delicious!
Ras Star
[email protected]This recipe is a keeper! I'll definitely be making it again.
Muzamil Hussain shar
[email protected]I thought the wreath was a bit too sweet, but my husband loved it.
Anas Zandaki
[email protected]The wreath was a little dry, but the filling was amazing.
kirkir Gibbs
[email protected]I'm not much of a baker, but this recipe was easy to follow and the wreath turned out great!
Wonder Tshabalala
[email protected]I made this for Christmas morning and it was a huge success! Everyone loved it.
Zeeshanali khan
[email protected]This breakfast wreath was a hit with my family! The cranberry-almond filling was delicious and the wreath itself was beautiful.