This bread wreath is filled with a almond and cinamon flavor .The bread is perfect for Christmas breakfast or with tea .If you are willing to make on Christmas morning , make it night before and the dough will rise nicely .Then you can also have a easy and festive Christmas breakfast .
Cooking time ; 20minutes
Servings ; 30 pieces
Ingredients
2 tsp dry yeast
375 ml hot water
90 ml Butter
80 ml Skimmed milk powder
60 ml sugar
1 egg
4 ml salt
4 1/2 to 5 1/2 cups all purpose flour
30 ml melted Butter
250 ml icing sugar
15 ml water
1 ml almond extract
Preparation
For this bread recipe, dissolve the yeast in hot water in a large bowl. Add the butter, milk, sugar, egg, salt and 750 ml (3 cups) of flour. Mix with a mixer on medium speed for three minutes. Stir in a sufficient amount of the remaining flour to obtain a soft dough (the dough will be sticky).
Place the dough on a floured surface. Knead for six to eight minutes until smooth and elastic. Place the dough in a greased bowl and turn it over to coat the top. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
Punch the dough by inserting your fingers into it. On a lightly floured surface, roll out the dough into a 46 cm x 30 cm (18 in x 12 in) rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon up to 1/2 inch (1.25 cm) from the edge. Shape dough into a roll from long side and press edge of dough to seal.
Place the roll on a baking sheet, sealed side down. Join the two ends to form a wreath. Using scissors, cut dough from outside two-thirds to the center, 2.5 cm (1 inch) apart. Slightly separate the strips of dough and put on an angle to see the filling. Cover and let rise for about 45 minutes or until the dough has doubled in size.
Bake at 190 ° C (375 ° F) for 20 to 25 minutes or until crown is golden. In a small bowl, combine the icing sugar, water and almond extract. Drizzle the icing on the hot bread
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