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Nut Filled Christmas Wreath Recipe
|Warm water||2 Tablespoon (At 105 Degrees Fahrenheit To 110 Degrees Fahrenheit)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Sugar||3 Tablespoon, divided|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted, cooled|
|Ground cardamom||1⁄2 Teaspoon|
|All-purpose flour||3 Cup (48 tbs), divided|
|Cherry nut filling||1 Cup (16 tbs)|
|Almond||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3266 Calories from Fat 1133
% Daily Value*
Total Fat 132 g203.4%
Saturated Fat 38.9 g194.3%
Trans Fat 0 g
Cholesterol 548.4 mg
Sodium 1845.7 mg76.9%
Total Carbohydrates 440 g146.6%
Dietary Fiber 37 g148.1%
Sugars 102.2 g
Protein 90 g179.2%
Vitamin A 50% Vitamin C 0.95%
Calcium 62.8% Iron 158%
*Based on a 2000 Calorie diet
Let stand until bubbly, about 5 minutes.
Add remaining 2 tablespoons sugar, eggs, butter, milk, salt and cardamom; mix well.
Stir in 1 1/2 cups flour until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Shape dough into ball.
Place in large, lightly greased bowl; turn dough once to grease surface.
Cover with waxed paper; let rise in warm place (85°F) until doubled, about 1 hour.
Meanwhile, prepare Cherry-Nut Filling.
Punch dough down.
Roll out dough on floured surface into 24 x9-inch rectangle.
Sprinkle Cherry-Nut Filling over dough to within 1 inch of edges.
Roll up dough, jelly-roll style, beginning on 24-inch side; pinch seam to seal.
Using sharp knife, cut roll in half lengthwise; turn each half cut side up.
Carefully twist halves together, keeping cut sides up to expose filling.
Place dough on greased cookie sheet; shape into a ring.
Pinch ends together to seal.
Cover; let stand in warm place until almost doubled, about 45 minutes.
Bake in preheated 375°F oven 20 minutes or until evenly browned.
Remove bread from cookie sheet to wire rack; cool slightly.
Prepare Almond Icing; drizzle over warm bread.