Prep 45 mins
Cook 2 hrs
This comes from BHG.com and it is what is traditionally eaten on January 6 (epiphany) where spanish and mexican families get together to feast on this fruit-and-nut-filled yeast bread and to sip on coffee, hot chocolate, or limeade.
- 3 1⁄4-3 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 mixed candied fruit, and peel
- 1⁄2 cup chopped toasted almond
- 1 cup sifted powdered sugar
- 1⁄4 teaspoon vanilla
- 1 -2 tablespoon orange juice
- ground cinnamon (optional)
- finely shredded orange rind (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.