Post by marlaoh on Dec 31, 2003 7:35:10 GMT -6
Three Kings' Ring
• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 package active dry yeast
• 2/3 cup milk
• 1/3 cup butter
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 3 tablespoons butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3/4 cup diced candied mixed fruits and peel
• 1/2 cup chopped toasted almonds
• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons orange juice
• Ground cinnamon (optional)
• Finely shredded orange peel (optional)
In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1/3 cup butter, the 1/3 cup granulated sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
Make-Ahead Tip: Up to 1 week ahead, bake bread; cool, wrap, and freeze. Thaw and drizzle with icing before serving.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape the dough into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
For filling, in a small mixing bowl combine the 1/4 cup granulated sugar and the 2 teaspoons cinnamon. Add mixed fruits and peels and almonds; toss gently to coat. Sprinkle the mixture onto the surface of the dough.
Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
Bake in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.) Remove from baking sheet; cool on a wire rack.
For icing, in a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing of drizzling consistency. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.
• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 package active dry yeast
• 2/3 cup milk
• 1/3 cup butter
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 3 tablespoons butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3/4 cup diced candied mixed fruits and peel
• 1/2 cup chopped toasted almonds
• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons orange juice
• Ground cinnamon (optional)
• Finely shredded orange peel (optional)
In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1/3 cup butter, the 1/3 cup granulated sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
Make-Ahead Tip: Up to 1 week ahead, bake bread; cool, wrap, and freeze. Thaw and drizzle with icing before serving.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape the dough into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
For filling, in a small mixing bowl combine the 1/4 cup granulated sugar and the 2 teaspoons cinnamon. Add mixed fruits and peels and almonds; toss gently to coat. Sprinkle the mixture onto the surface of the dough.
Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
Bake in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.) Remove from baking sheet; cool on a wire rack.
For icing, in a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing of drizzling consistency. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.