Cranberry-Almond Holiday Wreath Bread

Recipe by SharleneW
READY IN: 3hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1.
  • Sprinkle yeast over warm water in a large bowl; stir briefly.
  • Let stand until foamy (about 5 minutes).
  • Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
  • Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
  • Then eat on medium speed for 3 minutes.
  • Add 1 1/4 cups more flour; beat until combined.
  • Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
  • Place in a greased bowl; turn over to grease top.
  • Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
  • Meanwhile, prepare filling.
  • In a medium-size bowl, combine butter,flour and sugar.
  • Beat until smooth.
  • Stir in almonds, dried cranberries, lemon peep, and almond extract.
  • Cover and refrigerate.
  • Punch doubled dough down and knead briefly on a lightly floured board to release ari.
  • Roll into a 9- by 30-inch rectangle.
  • Crumble filling dough to within 1 inch of edges.
  • Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
  • With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
  • Loosely twist ropes around each other, keeping cut side up.
  • Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
  • Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
  • Bake in a 375°F oven until lightly browned (about 20 minutes).
  • Transfer to a rack and let cool briefly.
  • Meanwhile, prepare sugar glaze.
  • In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
  • Drizzle over warm bread.
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