This is a holiday bread I taught in a class one year:
(Note: Before using your processor check mfg. instuctions to see if machine
is strong enough to knead bread dough.)
FRUIT FILLED HOLIDAY WREATH
1/3 cup warm milk (110 - 115 F.)
2 teaspoons almond extract
1 package dry yeast
1 Tablespoon sugar
2 3/4 cup all-purpose flour (11 3/4 ounces)
2 Tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/4 cup butter (melted if making by hand or mixer)
2 eggs
Combine milk, sugar, yeast and extract. Stir to dissolve yeast and let
stand until bubbly.
Food Processor Method:
Place metal blade in workbowl. Add flour, sugar, salt and cardamom. Pulse
to combine. Add butter, cut into several pieces. Pulse again to cut in.
Pour in the yeast mixture in a slow steady stream while machine runs. After
adding yeast, pour in the eggs, and continue running until dough comes
together in a ball. Let ball revolve around bowl for about 30 turns. Remove
dough to oiled bowl or zip-type bag and let stand in warm place until
doubled, about 1 hour.
Mixer or Hand Method:
Whisk eggs in a large bowl. Add yeast mixture and whisk to- gether. Add
half of the flour, the remaining sugar, the salt and the cardamom. Beat
well for about 3 minutes. Add butter and beat well again for 2 minutes. Add
the rest of the flour and beat well for about 3 more minutes. Place dough
in an oiled bowl or in a zip-type bag and let stand in warm place until
doubled, about 1 hour.
To complete:
CHERRY-NUT FILLING
1/4 cup all-purpose flour
2 Tablespoons brown sugar
4 Tablespoons butter
1/2 cup candied cherries, quartered
3/4 cup sliced almonds
1/2 teaspoon almond extract
Prepare while dough is rising:
Combine 1/4 cup flour and brown sugar in bowl. Stir in cherries and
almonds. Melt butter and add almond extract to it. Pour this over the
fruit-nut mixture and stir. Set aside while dough finishes rising.
To Shape:
Spray counter top with non-stick pan spray. Remove dough to counter. Roll
out into a 9x24" rectangle. Sprinkle filling over dough to within 1" of
edges. Roll up dough, jelly-roll fashion, beginning with long side. Pinch
seam to seal. Place one end of roll on oiled baking sheet. Cut long roll in
half, lengthwise. Turn each half cut side up. Carefully twist halves
together, keeping cut sides up to show the filling. Shape into a ring.
Pinch ends together. Cover with oiled plastic wrap and let stand in warm
place until almost doubled, about 50 minutes. While dough is rising,
preheat oven to 375 F. Bake wreath for about 20 minutes, until evenly
browned. Remove bread immediately from cookie sheet and place on wire rack.
Prepare Almond Icing while bread is baking.
ALMOND ICING
1 1/2 cups sifted powdered sugar
2 Tablespoons milk
1 Tablespoon hot water
1/2 teaspoon almond extract
Combine in a glass measure. Immediately after placing hot wreath on wire
rack, pour the icing in a thin stream over it until all is covered.
Allow bread to cool before covering.