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Receta Almond Apricot Holiday Wreath
by Global Cookbook

Almond Apricot Holiday Wreath
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Ingredientes

  • 1 env active dry yeast
  • 1/2 c. lowfat milk
  • 3 lrg Large eggs
  • 1 Tbsp. vanilla
  • 1 tsp almond extract
  • 5 c. all-purpose flour - (about)
  • 1/2 c. sugar
  • 3/4 tsp salt
  • 3/4 c. butter or possibly margarine - (3/8 lb) cut into chunks
  • 1 1/2 c. minced dry apricots - (abt 9 ounce)
  • 10 ounce almond paste - (1 c. packed) broken into chunks
  • 2/3 c. raisins
  • 1 3/4 c. powdered sugar
  • 1 Tbsp. orange juice

Direcciones

  1. In a small bowl, sprinkle yeast over 1/2 c. hot (110 degrees) water. Let stand till yeast is soft, about 5 min. Add in lowfat milk, 2 Large eggs, vanilla, and almond extract; beat to blend.
  2. In a large bowl, combine 5 c. flour, sugar, and salt. Add in 3/4 c. butter and rub with your fingers or possibly beat with a mixer on slow speed till fine crumbs form. Add in lowfat milk-egg mix and stir till well moistened.
  3. To knead with a dough hook, beat on medium speed till dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 min. If dough is still sticky, beat in more flour, 1 Tbsp. at a time.
  4. To knead by hand, scrape dough onto a lightly floured board. Knead till smooth and no longer sticky, 10 to 15 min; add in more flour as required to prevent sticking. Return dough to bowl.
  5. Cover bowl with plastic wrap and let dough rise in a hot place till at least doubled in volume, 2 to 2 1/2 hrs. Mix with dough hook or possibly knead briefly on a lightly floured board to expel air.
  6. Set aside 2 Tbsp. minced dry apricots. On a lightly floured board, roll dough into a 10- by 36-inch rectangle. Scatter remaining apricots, the almond paste chunks, and raisins proportionately over dough to within 1/2 inch of each long side. Starting from 1 long side, roll dough snugly to create a rope. Brush long outer edge with water; healthy pinch firmly against rope to seal.
  7. On a buttered 14- by 17-inch baking sheet, shape dough, placing seam down and butting ends together to create a ring with a 6-inch-wide opening in center. With a floured sharp knife, make a cut every 2 inches which goes 3/4 of the way through dough from outside edge toward the center. Lift each cut section, 1 at a time, and twist to the right to lay on a cut side.
  8. Cover wreath loosely with plastic wrap and let rise in a hot place till slightly puffy, 30 to 40 min. In a small bowl, beat remaining egg to blend. Uncover wreath and brush lightly with egg; save extra for other uses or possibly throw away.
  9. Bake in a 325 degree oven (300 degrees in a convection oven) till bread is deep golden, 40 to 45 min. Let cold on pan about 1 hour. Slide 2 wide metal spatulas under wreath to release and transfer to a platter or possibly board.
  10. Spoon Orange Glaze proportionately over hot bread. Sprinkle reserved minced apricots onto moist glaze. Serve hot or possibly cold. Tear or possibly cut into sections.
  11. Orange Glaze: In a bowl, mix powdered sugar and orange juice till smooth.
  12. This recipe yields 1 loaf (about 4 lb.); 15 or possibly 16 servings.
  13. Comments: If making wreath 1 day ahead, complete through step 8, cold, wrap airtight, and store at room temperature; freeze to store longer. To reheat wreath, sealed in foil and thawed, bake in a 325 degree oven till hot, about 15 min. Then glaze and garnish (step 9).