Cranberry Almond Holiday Wreath Bread Recipes

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CHRISTMAS WREATH BREAD



Christmas Wreath Bread image

The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. -Agnes Ward, Strattford, Ontario

Provided by Taste of Home

Time 50m

Yield 1 wreath (16 slices).

Number Of Ingredients 14

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
6 tablespoons butter
1/3 cup nonfat dry milk powder
1/4 cup sugar
1 large egg
3/4 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
1/2 cup chopped almonds
1-1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 170mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD



Cranberry-Almond Holiday Wreath Bread image

This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.

Provided by SharleneW

Categories     Yeast Breads

Time 3h20m

Yield 1 ten inch wreath, 12 serving(s)

Number Of Ingredients 20

1 (1/4 ounce) package active dry yeast
1/4 cup water (about 110 F)
1/2 cup warm milk
3 tablespoons sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 large eggs
1 teaspoon lemon, rind of, grated
3 1/2 cups all-purpose flour (approximately)
1/4 cup butter, at room temperature
1/4 cup all-purpose flour
2 tablespoons sugar
2/3 cup slivered almonds, chopped
1/2 cup dried cranberries (or cherries, or 1/4 cup each chopped red and green candied cherries)
1/2 teaspoon lemon, rind of, grated
1/4 teaspoon almond extract
2/3 cup powdered sugar
1 1/2 teaspoons lemon juice
1 tablespoon water

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.

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