Cinnamon wreath bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2pkg | active dry yeast |
| 1 1/2 c | warm water, (110-115) |
| 6 Tbsp | butter |
| 1/3 c. | Nonfat dry milk |
| 1/4 c. | Sugar |
| 1 | egg |
| 3/4 tsp | salt |
| 4 1/2-5 1/2 c. | All purpose flour |
| 2Tbsp | butter melted |
| 1 1/2 tsp. | cinnamon |
| 1 c. | Confectioners sugar |
| 1 Tbsp | water |
| 1/4 tsp. | almond extract |
In large bowl dissolve yeast in warm water. Add butter, sugar, egg, salt, 3 c. flour. Beat on med speed for 3 minutes. Stir in enough flour to firm sift dough. Will be sticky. Turn out onto floured surface and knead until smooth and elastic. 6-8 minutes. Place in greased bowl turning once to grease top. Cover & let ruse until doubled about 1-1 1/2 hours. Punch down dough. On a lightly floured surface. Roll dough into 17x12 rectangle. Brush with melted butter sprinkle with cinnamon to 1/2 inch edges. Roll up jelly roll style starting with LNG side & pinch the seam to seal. Place seam den on greased baking sheet & pinch ends together to form arming. With kitchen scissors cut from outside cut from outside edge to 2/3rd's way towards center if ring at 1" intervals. Separate the strips slightly & twist to allow filling to show. Cover & let rise again until doubled (3045 minutes). Bake at 375 for 29-25 til golden brown. Combine confectioners sugar, water, and almond extract and drizzle over warm bread
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