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Almond Cinnamon Wreath
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
Bread dough:
1 package active dry yeast
3 1/4 to 3 1/2 bread flour, divided
1/3 cup sugar
1 teaspoon salt
2/3 cup milk
6 tablespoons butter or margarine
1 egg

Filling:
1 tablespoon melted butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped toasted almonds
 

 

Icing:
2 tablespoons melted butter
1 cup sifted, powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon almond flavoring

Instructions
In large mixing bowl, combine yeast, 1 1/2 cups of flour,
sugar, and salt. Heat together milk and butter until warm
(120o-130 degree F.), stirring to melt butter. Add to dry
ingredients; add egg. Beat for 1/2 minute on low speed
of electric mixer, scraping sides of bowl constantly. Beat 3
minutes at high speed. By hand, stir in enough of
the remaining flour to make a moderately stiff dough. Turn
onto lightly floured surface and knead until smooth, 12-15 minutes.
Place in a greased bowl, turning once. Cover and let
rise until almost doubled; punch down.

 

 
Turn onto lightly floured
surface; cover and let rest 10 minutes. Set aside 1/4
of the dough; roll remaining dough to 18x10 inches. Brush
with melted butter. Mix sugar and cinnamon; sprinkle mixture on
dough. Sprinkle with almonds. Starting at long side, roll
up jelly-roll style. Place seam side down on greased baking sheet;
form into ring; seal. Brush with a little water.
Roll reserved dough into a rope 24 inches long. Place
on top of the filled ring, forming a second ring; seal.


Holding floured scissors almost parallel to the top of the
bread, make 12 cuts at 2-inch intervals in top rope, cutting
almost through the rope. Turn petals alternately toward the inside
and outside of the ring. Let rise until almost doubled.
Bake in 375o oven about 30 minutes or until bread
is done. Cover loosely with foil the last 15 minutes
if bread browns too quickly. Set on rack to cool;
drizzle with icing.
 

 

Nutritional Information