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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