Sugar And Spice Wreath Recipes

SUGAR AND SPICE WREATH

Sugar and Spice Wreath image

Looking for sweet and spicy bread made using Gold Medal® Better for Bread™ bread flour? Then check out this sugar 'n' spice wreath recipe.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h

Yield 24

Number Of Ingredients 12

Ingredients

1/4 cup water
3/4 cup sour cream
1 egg
3 cups Gold Medal™ Better for Bread™ bread flour
3 tablespoons granulated sugar
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
1 egg, beaten
3 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 350°. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 20 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg

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