| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
La times, Latimes1 |
8 |
servings |
INGREDIENTS
|
|
=== BREAD === |
| 2 |
c |
Flour -; (to 2 1/4 cups) |
| 1 |
pk |
Dry yeast -; (1/4 oz) |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Butter; plus extra |
| 1/2 |
c |
Sugar |
| 3/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cardamom |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Walnuts; finely chopped |
|
|
=== GLAZE === |
| 1 1/4 |
c |
Powdered sugar |
| 2 |
tb |
Butter; softened |
| 1/4 |
ts |
Vanilla extract |
| 1 1/2 |
tb |
Milk – to 2 tbspns |
INSTRUCTIONS
BREAD: Thoroughly mix 1 cup flour with yeast in mixing bowl. Heat
milk, 1/4 cup butter, 1/4 cup sugar and salt in saucepan until warm
(120 to 130 degrees), about 5 minutes. Add to flour. Add egg and beat
30 seconds at low speed with electric mixer, scraping bowl
constantly, then beat 3 minutes at high speed. Add additional 1/2 cup
flour and beat 1 minute. Stir in enough of remaining flour to make
soft dough. Turn onto lightly floured surface and knead until satiny
and smooth, 5 to 10 minutes. Grease inside of large bowl with butter.
Put dough in bowl and turn around to butter all sides of dough. Cover
and let rise in a warm place (about 80 degrees) or place bowl on rack
over hot water until dough is doubled, about 1 1/2 hours. Punch dough
down and turn onto lightly floured surface. Roll dough into 1 (18- by
7-inch) rectangle. Brush dough with melted butter to within 1/2-inch
of edges. Mix remaining 1/4 cup sugar, cinnamon, nutmeg and cardamom.
Sprinkle evenly over buttered rectangular dough. Scatter raisins and
walnuts over buttered surface. Beginning with longer side of
rectangle, roll up and pinch edges to seal. Form roll into ring on
buttered baking sheet; slash top at intervals. Allow to rise 40 to 50
minutes. Bake at 350 degrees until golden brown, 20 minutes. Remove
to wire rack to cool. GLAZE: Combine powdered sugar, butter, vanilla
extract and 1 1/2 tablespoons milk in mixing bowl until well-blended.
Add up to 1/2 tablespoon milk if glaze appears too thick. Frost
Christmas wreath with glaze. Yields 8 servings.
Each serving: 405 calories; 333 mg sodium; 52 mg cholesterol; 15
grams fat; 64 grams carbohydrates; 6 grams protein; 0.57 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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