|Full Page Recipe Card|
|Use your browsers print button to print the recipe.|
|Almond Cinnamon Wreath|
|Recipe courtesy North Dakota Wheat Commission|
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 tablespoon melted butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped toasted almonds
2 tablespoons melted butter
1 cup sifted, powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon almond flavoring
|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.