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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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At Sarah Miller's house in Wauconda, Washington, this fruity braid rounds out her Christmas morning menu. I always serve it at breakfast on December 25, she pens. Slathered with orange butter, the bread is just delicious. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/3 cup sugar |
1/3 cup butter, softened |
2 eggs, lightly beaten |
1 teaspoon salt |
1 teaspoon grated orange peel |
1/2 teaspoon ground cardamom |
1/8 teaspoon ground mace |
3-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
2 tablespoons sugar |
3/4 teaspoon almond extract |
1/2 teaspoon grated orange peel |
1/2 cup chopped mixed candied fruit |
1/2 cup chopped almonds |
2 teaspoons king arthur unbleached all-purpose flour |
orange butter: |
1/2 cup butter, softened |
2 tablespoons confectioners' sugar |
1 teaspoon grated orange peel |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, for filling, in a small bowl, combine the butter, sugar, extract and orange peel; set aside. Toss the fruit and almonds with flour; set aside.
4. Punch dough down. Turn onto a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise.
5. Place on a greased baking sheet; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
6. Bake at 325° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a small bowl, combine orange butter ingredients. Refrigerate until serving. Serve with coffee cake. Yield: 1 coffee cake (1/2 cup orange butter).
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