American holiday wreath bread
Prep time: 1 hour, 45 minutes Total rise times for dough: 3 hours
Cook time: 1 hour
Sheila Beswick of Lincoln lost her recipe for American wreath bread when her computer crashed.
Barbara Poff of Sacramento shares this recipe and says the bread makes great French toast. Serve this pretty wreath at your Easter brunch.
For the dough:
1/2 cup water
Hearty pinch of saffron threads, crushed
2 cups milk
1 tablespoon instant (also called fast-rise) yeast
1/2 cup honey
1/3 cup vegetable or canola oil
3 whole eggs
3 egg yolks
2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
8 cups bread flour
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup hazelnuts, toasted and chopped
1/4 cup candied ginger, chopped
For the filling:
One 8-ounce package cream cheese, room temperature
1/4 cup granulated sugar
1/4 teaspoon lemon zest
For the streusel topping:
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tablespoon cinnamon
6 tablespoons (3/4 stick) unsalted butter, cut in chunks
For the egg wash:
1 egg, beaten with 1 teaspoon water
For the icing:
11/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon almond extract
For the dough: In a microwave-safe bowl, combine the water and the saffron. Microwave on high until boiling, then carefully set aside to cool. (Check water after 20 to 30 seconds - depending on wattage of your microwave - the water may not bubble like it would in a pot on your cooktop.)
Once cooled, in the bowl of a stand mixer, combine the saffron water, milk, yeast, honey, oil, eggs, yolks, salt, cardamom, cinnamon and flour. Using the dough hook attachment, mix on low to mix until a soft dough forms. Continue mixing on low to knead for 6 to 7 minutes.
Add the raisins, cranberries, hazelnuts and ginger, then knead until incorporated. Cover the bowl with plastic wrap and allow to rest for 2 hours. The dough also can be placed in the refrigerator and allowed to rest overnight.
Shortly before the dough has finished resting, make the cream cheese filling and the streusel topping.
For the filling: In a large bowl use an electric mixer to cream together the cream cheese and sugar until well-combined and lump-free. Add the egg and lemon zest and mix until smooth. Set aside.
For the streusel topping: In a medium bowl, combine both sugars, the flour, cinnamon and salt. Add the butter and rub together until it has all been incorporated and the crumbs have all been moistened.
When the dough has finished resting, it should be doubled in size and quite puffy. Coat a large baking pan with baking spray or line with parchment paper. Turn the dough out onto a lightly-floured surface.
Roll the dough into a 24- by 18-inch rectangle. Spread the cream cheese filling over the surface, leaving a 2-inch strip of uncovered dough along the long side farthest from you. Starting with the side closest to you, roll the dough up to form a long log. Slightly moisten the edge of the dough and pinch to seal. Keeping the sealed edge of the log on the bottom, move the dough to the prepared sheet pan. Bring the ends together to form a large circle, then insert one end into the other end to seal. The wreath should be about 12 inches across.
Paint the wreath all over with the beaten egg and water mixture (egg wash), then top with the streusel mixture, patting it into place with your hands. Cover loosely with plastic wrap, then let rest for an hour or until risen and puffy. After about 45 minutes of resting, heat the oven to 350 degrees. Use a sharp knife to make about 6 slashes around the top of the bread. Bake for 1 hour, or until a deep golden color. Allow to cool for 5 minutes before moving to a rack to cool completely.
Once cooled, prepare the icing. In a medium bowl, whisk together the powdered sugar, cream and almond extract. Drizzle over the loaf.
Per serving: 421 cal.; 10 g pro.; 64 g carb.; 15 g fat (6 sat.); 95 mg chol.; 225 mg sod.; 2 g fiber; 31 percent calories from fat.