A new twist makes this breakfast wreath a colorful treat for Christmas morning. The special cutting and shaping procedure exposes the red and green cherry and almond filling, and gives the wreath its distinctive swirled appearance.
1 pkg active dry yeast
1/4 cup warm water (about 110*)
1/2 cup warm milk (about 110*)
3 Tbsp sugar
4 Tbsp butter or margarine, softened
1 1/2 tsp salt
1/2 tsp ground cardamom
2 eggs
1 tsp grated lemon peel
About 3 1/2 cups all-purpose flour
Cherry-almond filling (recipe follows)
Sugar glaze (recipe follows)
In large bowl of an electric mixer, dissolve yeast in water. Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel. Beat in 2 cups of the flour, a cup at a time. Then beat on
medium speed for 3 minutes, scraping bowl frequently.
With a heavy-duty mixer or wooden spoon, beat in enough of the remaining flour (about 1 1/4 cups) to make a soft dough. Turn dough out onto a floured board and knead until smooth (5 to 10 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare cherry-almond filling and refrigerate.
Punch dough down, knead briefly on floured board to release air, then roll into a 9 by 30- inch rectangle. Crumble filling and acatter it over dough to within 1 inch of edges. Starting with a long side, roll dough up tightly, jelly-roll fashion. Moisten edge with water; pinch to seal.
Using a floured sharp knife, cut roll in half lengthwise; carefully turn cut sides up, and loosely twist these ropes around each other, keeping cut sides up. Cardfully transfer to a
greased and flour-dusted 12 by 15- inch baking sheet and shape into a 10-inch circle; pinch ends together firmly to seal. Let rise, uncovered, in a warm place until puffy (45 to 60
minutes).
Bake in a preheated 375* oven for 20 minutes or until lightly browned. Run wide spatulas under wreath to loosen; then transfer to rack.
Prepare sugar glaze and drizzle over wreath while still warm. Serve plain or spread with butter.
Makes 1 large wreath
Cherry-almond filling:In large bowl of an electric mixer, beat 4 Tbsp butter or margarine (softened), 1/4 cup all-purpose flour, and 2 Tbsp sugar until smooth. Stir in 2/3 cup finely
chopped blanched almonds, 1/4 cup each red and green candied (glace) cherries, 1/2 tsp grated lemon peel, and 3/4 tsp almond extract. Cover and refrigerate.
Sugar glaze. In a small bowl, blend 2/3 cup powdered sugar, 1 1/2 tsp lemon juice, and 3 tsp water until smooth.
