Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 env active dry yeast
- 1/2 c. lowfat milk
- 3 lrg Large eggs
- 1 Tbsp. vanilla
- 1 tsp almond extract
- 5 c. all-purpose flour - (about)
- 1/2 c. sugar
- 3/4 tsp salt
- 3/4 c. butter or possibly margarine - (3/8 lb) cut into chunks
- 1 1/2 c. minced dry apricots - (abt 9 ounce)
- 10 ounce almond paste - (1 c. packed) broken into chunks
- 2/3 c. raisins
- 1 3/4 c. powdered sugar
- 1 Tbsp. orange juice
Инструкции
- In a small bowl, sprinkle yeast over 1/2 c. hot (110 degrees) water. Let stand till yeast is soft, about 5 min. Add in lowfat milk, 2 Large eggs, vanilla, and almond extract; beat to blend.
- In a large bowl, combine 5 c. flour, sugar, and salt. Add in 3/4 c. butter and rub with your fingers or possibly beat with a mixer on slow speed till fine crumbs form. Add in lowfat milk-egg mix and stir till well moistened.
- To knead with a dough hook, beat on medium speed till dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 min. If dough is still sticky, beat in more flour, 1 Tbsp. at a time.
- To knead by hand, scrape dough onto a lightly floured board. Knead till smooth and no longer sticky, 10 to 15 min; add in more flour as required to prevent sticking. Return dough to bowl.
- Cover bowl with plastic wrap and let dough rise in a hot place till at least doubled in volume, 2 to 2 1/2 hrs. Mix with dough hook or possibly knead briefly on a lightly floured board to expel air.
- Set aside 2 Tbsp. minced dry apricots. On a lightly floured board, roll dough into a 10- by 36-inch rectangle. Scatter remaining apricots, the almond paste chunks, and raisins proportionately over dough to within 1/2 inch of each long side. Starting from 1 long side, roll dough snugly to create a rope. Brush long outer edge with water; healthy pinch firmly against rope to seal.
- On a buttered 14- by 17-inch baking sheet, shape dough, placing seam down and butting ends together to create a ring with a 6-inch-wide opening in center. With a floured sharp knife, make a cut every 2 inches which goes 3/4 of the way through dough from outside edge toward the center. Lift each cut section, 1 at a time, and twist to the right to lay on a cut side.
- Cover wreath loosely with plastic wrap and let rise in a hot place till slightly puffy, 30 to 40 min. In a small bowl, beat remaining egg to blend. Uncover wreath and brush lightly with egg; save extra for other uses or possibly throw away.
- Bake in a 325 degree oven (300 degrees in a convection oven) till bread is deep golden, 40 to 45 min. Let cold on pan about 1 hour. Slide 2 wide metal spatulas under wreath to release and transfer to a platter or possibly board.
- Spoon Orange Glaze proportionately over hot bread. Sprinkle reserved minced apricots onto moist glaze. Serve hot or possibly cold. Tear or possibly cut into sections.
- Orange Glaze: In a bowl, mix powdered sugar and orange juice till smooth.
- This recipe yields 1 loaf (about 4 lb.); 15 or possibly 16 servings.
- Comments: If making wreath 1 day ahead, complete through step 8, cold, wrap airtight, and store at room temperature; freeze to store longer. To reheat wreath, sealed in foil and thawed, bake in a 325 degree oven till hot, about 15 min. Then glaze and garnish (step 9).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 571 | |
| Calories from Fat 174 | 30% |
| Total Fat 20.16g | 25% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 255mg | 11% |
| Potassium 345mg | 10% |
| Total Carbs 88.12g | 23% |
| Dietary Fiber 3.9g | 13% |
| Sugars 42.18g | 28% |
| Protein 11.19g | 18% |
