This recipe was in last week's digest
(bread-bakers.v105.n050.2). Three ingredients - the eggnog, vanilla,
and almond extract - were left out. Here's the corrected version.
Reggie
FESTIVE EGGNOG WREATH
3 Tablespoons warm water
1 teaspoon sugar
1 package dry yeast
3 3/4 cups bread flour
3 Tablespoons butter
1 1/2 teaspoons salt
2 teaspoons sugar
3/4 teaspoon nutmeg (freshly ground)
1 1/3 cups dairy eggnog (may need 2 Tablespoons more)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg white
1 Tablespoon water
coarse sugar (Parl Socker) or colored sugar
sliced almonds
10 candied cherries (halved)
Eggnog butter:
1 1/3 cups dairy eggnog (may need 2 Tablespoons more)
1 teaspoon vanilla
1/2 teaspoon almond extract
Combine yeast, 1 teaspoon sugar and warm water. Let stand while
measuring the rest of the ingredients.
Processor method:
Place dough blade in workbowl. Add flour, butter, salt, nutmeg and
remaining sugar. Pulse. Stir together the eggnog with the extracts.
Set aside. Turn machine on and pour the yeast in through the small
feed tube. Without stopping the machine, pour in the eggnog mixture
in a slow steady stream. Add the extra 2 Tablespoons eggnog, if
needed to pull dough together into a ball. Let ball revolve about 30
times in the workbowl to fully knead it.
Place dough in an oiled bowl or a plastic bag and set in a warm place
to rise. Note: sweet, rich doughs often take longer to develop,
perhaps 75-90 minutes to double.
Mixer or hand method:
Put proofed yeast in a large bowl. Add eggnog, extracts and melted
butter. Stir to combine. Add nutmeg, salt and remaining sugar. Add
half of the flour and beat for 2 minutes. Add half of remaining flour
and beat again for 2 minutes. Empty remaining flour onto counter and
scrape out the dough from the bowl. Knead in the remaining flour.
Knead dough for about 8 minutes. Dough should be soft but not overly
sticky. Set in warm place until doubled. See Note above.
Both methods:
Spray smooth work surface with non-stick pan spray. Spray a large
Air-Bake cookie sheet. Empty risen dough out onto sprayed area and
shape into a roll about 22-24 inches long. Cut this roll in half,
lengthwise. Starting in middle, working to both ends, lap the 2 long
pieces over and over each other to form one long twisted rope shape.
Lift rope onto cookie sheet. Shape rope into a round wreath, joining
a top twist from one end to a bottom twist from the other end. Repeat
with other 2 ends. Cover loosely with sprayed plastic wrap and set
aside to double in size.
Before dough finishes doubling, preheat oven to 375 F.
Whisk egg white and water together. When dough has doubled, brush
with egg white mixture then sprinkle first with sliced almonds and
then the coarse sugar. Stick halves of the candied cherries around as
you like, tucking them in places where dough laps. Bake for 25-30
minutes. Transfer to rack to cool. Cover when cooled.
Serve with:
Eggnog Butter
Beat until smooth and fluffy: 1 stick unsalted butter, 1/3 cup
eggnog, 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 2 Tablespoons
powdered sugar, 1 teaspoon lemon juice. Note: this mixture takes a
long time to get smooth i.e. 5-6 minutes. Keep beating and it will.
Mound in a bowl and refrigerate at least 30 minutes before serving as
a spread for slices of the wreath.