Holiday Breakfast Wreath With Cranberry Almond Filling Recipes

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate. , Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour., Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.