Cranberry-Almond Holiday Wreath Bread

photo by bindifry


- Ready In:
- 3hrs 20mins
- Ingredients:
- 20
- Yields:
-
1 ten inch wreath
- Serves:
- 12
ingredients
-
Bread Wreath
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup water (about 110 F)
- 1⁄2 cup warm milk
- 3 tablespoons sugar
- 1⁄4 cup butter, at room temperature
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground cardamom
- 2 large eggs
- 1 teaspoon lemon, rind of, grated
- 3 1⁄2 cups all-purpose flour (approximately)
-
Cranberry-Almond Filling
- 1⁄4 cup butter, at room temperature
- 1⁄4 cup all-purpose flour
- 2 tablespoons sugar
- 2⁄3 cup slivered almonds, chopped
- 1⁄2 cup dried cranberries (or cherries, or 1/4 cup each chopped red and green candied cherries)
- 1⁄2 teaspoon lemon, rind of, grated
- 1⁄4 teaspoon almond extract
-
Sugar Glaze
- 2⁄3 cup powdered sugar
- 1 1⁄2 teaspoons lemon juice
- 1 tablespoon water
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This is my first attempt at a braided bread, and I think I didn't roll it tight enough. Most of the filling ended up on top. But it sure tastes great! I used the real sugar in the bread so the yeast would work, but used Splenda in the filling and glaze. I might add a little more cardamom next time, though. I used half cranberries and half cherries in the filling. I am going to make this again! Thanks for posting.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.