Prep 30 mins
Cook 35 mins
Recieved from King Arther Flour and described as a wreath shaped loaf, not to sweet, orange scented. A rendition of Italian Easter Bread. It calls for an extract called Fiori di Sicilia but not accepted here and since I don't have it I used vanilla extract instead. Plan ahead for this as the starter has to be made the day before and sit overnight. Prep time does not include rising time
- 1 cup unbleached all-purpose flour
- 1⁄2 cup cool water
- 1⁄8 teaspoon instant yeast
- 2 1⁄4 cups unbleached all-purpose flour
- 1 1⁄4 teaspoons salt
- 2 teaspoons instant yeast
- 1⁄3 cup sugar
- 4 tablespoons unsalted butter, soft
- 2 large eggs
- 1 large egg yolk
- 1⁄4 teaspoon vanilla
- 1 grated large orange, rind of
- 1 cup confectioners' sugar, sifted
- 2 tablespoons orange juice
- 2 tablespoons nonpareil candy sprinkles, rainbow for decorating
- Combine starter ingredients, cover and let rest overnight.
- Next day combine starter with remaining dough ingredients.
- Mix and knead, by mixer or bread machine, until dough is elastic and satiny.
- Let dough rise in a greased bowl, covered for 1 to 2 hours, until puffy.
- Divide dough into three pieces, shape into 18" long ropes, braid together and connect the ends of braid to form a round wreath.
- Cover and let rise until puffy, about 1 to 2 hours.
- Preheat oven to 375.
- Bake wreath for 15 minutes.
- Reduce heat to 350 and bake for an additional 20 minutes, tenting with foil for final 10 minutes, until golden - a digital thermometer inserted in center will read 190.
- Remove from oven and transfer to rack to cool.
- Stir together sugar and enough orange juice (or milk) to make a thin pourable glaze.
- Drizle glaze onto braid.
- Decorate with nonpareils, if desired.