CHERRY-ALMOND CHRISTMAS WREATH
Source of Recipe
Sunset Christmas Treasury cookbook
List of Ingredients
1 package active dry yeast
1/4 cup warm water (about 110 F)
1/2 cup warm milk (about 110 F)
3 Tablespoons sugar
1/4 cup (1/8 lb)butter or margarine, at room temperature
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 large eggs
1 teaspoon grated lemon peel
About 3 1/2 cups all purpose flour
Cherry-almond filling (recipe follows)
Sugar Glaze (recipe follows)
In a large bowl of an electric mixer, sprinkle yeast over water and let stand for about 5 minutes to soften. Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel. Beat in 2 cups of the flour, a cup at a time. Then beat on medium speed for 3 minutes, scraping bowl frequently.
If using a dough hook, beat in enough of the remaining flour (about 1 1/4 cups) to make a soft dough. If mixing by hand, stir in about 1 1/4 cups flour with a heavy spoon, mixing to make a soft dough.
Scrape dough out onto a floured board and knead until smooth (5 to 10 minutes). (Can be kneaded in the mixer instead,) adding more flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease. Cover and let rise in a warm place until doubled (about 1 1/2 hours.
Punch dough down and knead briefly on a floured board to release air. Then roll into a 9 by 30 inch rectangle. Crumble Cherry Almmond Filling and scatter it over dough to within 1 inch of edges. Starting with a long side, roll up dough tightly, jelly roll fashion. Moisten edge with water; Pinch to seal. Con't below.Recipe
Using a floured sharp knife, cut roll in half LENGTHWISE; carefully turn cut sides up. Loosely twist half-rolls around each other, keeping cut sides up. Carefully transfer to a greased and flour-dusted 12 x 15 inch baking sheet and shape into a 10 inch circle; pinch ends together firmly to seal. Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
Bake in a 375 degree oven until lightly browned (about 20 minutes). Run wide spatulas under wreath to loosen; then transfer to a rack. Drizzle glaze over wreath while still warm.
If made ahead, do not glaze; let cool on a rack, then wrap airtight and hold at room temperature for up to 24 hours or freeze up to 1 month (thaw unwrapped). To reheat, wrap in foil; place in a 350 degree oven until heated through (about 15 minutes) Makes 1 large wreath
CHERRY ALMOND FILLING
In a large bowl of an electric mixer,beat:
1/4 cup butter or margarine (at room temp.)
1/4 cup all purpose flour
2 Tablespoons sugar
until smooth. Stir in:
2/3 cup finely chopped blanched almonds
1/3 cup each chopped red and green candied cherries
1/2 teaspoon grated lemon peel
3/4 teaspoon almond extract.
Cover and refrigerate.
SUGAR GLAZE
In a small bowl, blend 2/3 cup powdered sugar, 1 1/2 teaspoons lemon juice, and 1 tablespoon water until smooth
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