Cranberry- Almond Coffee Ring
Source of Recipe
tupperware
Recipe Introduction
You can bake this festive bread ahead and freeze it in a 4 qt bowl. Then just before serving wrap the bread in foil and reheat in a 350 degree oven for 35 minutes. Drizzle with icing as directed
List of Ingredients
1 recipe Basic Sweet Dough (on bottom)
1/2 cup whole cranberry sauce
3/4 cup sliced almonds toasted
1 cup sifted powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
BASIC SWEET DOUGH
2 1/4 to 2 1/2 cups all purpose flour
1 package active dry yeast
1/2 cup milk
3 tablespoons margarine or butter
3 tablespoons sugar
1/2 teaspoon salt
1 egg
Recipe
BASIC SWEET DOUGH:
in a 12 cup mixing bowl combine 1 cup of flour and the yeast. In a small saucepan heat and stir milk, margarine, sugar and salt just until warm (120 to 130 degrees) and margarine almost melts. Stir into flour and yeast mixture, add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
On a floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth ane elastic (4 to 5 minutes). Shape dough into a ball and place in greased mixing bowl; turn once. Apply a seal and let rise in a warm place until double (1 to 1 1/4 hours)
Remove seal from mixing bowl. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Shape and bake as directed.
COFFEE RING:
Prepare Basic Sweet Dough as directed. For filling, stir cranberry sauce; drain off any juice. Chop 1/2 cup of the almonds; combine with cranberry sauce.
On lightly floured surface roll dough into a 7x 12 inch rectangle; cut into two 3 1/2x12 inch strips. Spread cranberry filling down center of each strip. Fold long sides of dough over filing to make a long rope; moisten and seal. To shape bread, line up ropes, seam sides down, on greased baking sheet; twist together. Coil into a ring about 6 inches in diameter; tuck ends under. Cover; let rise until double (30 to 45 minutes). Bake at 350 degrees for 25 to 30 minutes or until golden (cover with foil during the last 10 minutes to prevent overbrowning). Cool on rack
Meanwhile, for icing, in a cereal bowl combine powdered sugar, almond extract, and enough milk to make a mixture of drizzling consistency.
Drizzle bread with icing. Sprinkle with remaining almonds. Makes 12 servings.
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