* Exported from MasterCook *
Bread, Almond Cranberry Wreath
Recipe By :Red Star Yeast Co
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 C all-purpose flour -- divided (to 4 1/2C (531
to 563 g))
1/4 cup granulated sugar -- (50 g)
2 1/4 tsp Platinum Yeast -- (0.25-oz (7 g))
2 teaspoons kosher salt -- (6 g)
1/2 cup water -- (120 g) plus
1 tablespoon water -- (15 g)
1/2 cup whole milk -- (120 g)
1/2 cup unsalted butter -- (113 g)
2 teaspoons vanilla extract
2 large eggs -- divided (100 g)
1 large egg yolk -- (19 g)
1 tablespoon orange zest -- (3 g)
1 cup cranberries -- halved (patted dry if
frozen), fresh or thawed frozen (120 g)
Almond Cream
6 tablespoons unsalted butter -- softened (84 g)
1/2 cup granulated sugar -- (100 g)
1 1/3 cups natural almond meal -- (128 g)
1 large egg -- (50 g)
1/4 teaspoon almond extract -- (1 g)
1/2 cup all-purpose flour -- (63 g)
1/4 teaspoon kosher salt
Orange Glaze
1 cup confectioners' sugar -- (120 g)
1 teaspoon orange zest -- (1 g)
1 tablespoon fresh orange juice -- plus
2 teaspoons fresh orange juice -- (25 g)
This celebratory bread gets its tender, pillowy texture from Platinum
Yeast, the go-to yeast for baking success every time.
Yield: 1 wreath
Almond Cream-Makes: about 1 3/4C
Orange Glaze-Makes about 1/2C
In the bowl of a stand mixer fitted with the paddle attachment,
combine 2C (250 g) flour, sugar, Platinum Yeast, and salt.
In a medium saucepan, heat 1/2C (120 g) water, milk, butter, and
vanilla over medium heat until an instant-read thermometer registers
120F (49C) to 130F (54C). Add warm milk mixture to flour mixture, and
beat at medium speed until combined and cooled slightly, 2 minutes.
Add 1 egg (50 g, egg yolk, and orange zest, and beat at medium speed
until combined. With mixer on low speed, gradually add 2 1/4C (281 g)
flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft,
somewhat sticky dough forms, about 12 minutes, stopping to scrape
dough hook and sides of bowl. Add up to remaining 1/4C (31 g) flour,
1 tablespoon (8 g) at a time, if dough is too sticky.
Lightly oil a large bowl. On a lightly floured surface, shape dough
into a smooth round. Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, 40 minutes to 1 hour.
In a small bowl, whisk together remaining 1 egg (50 g) and remaining
1 tablespoon (15 g) water.
Lightly punch down dough. Cover and let stand for 5 minutes. Turn out
dough onto a lightly floured surface, and roll into a 24x12"
rectangle. Using a small offset spatula, spread Almond Cream (recipe
below) onto dough, leaving a 1/2" border on one long side. Sprinkle
with cranberries. Brush border with egg wash. Starting with opposite
long side, roll up dough, jelly roll style; pinch seam to seal.
Gently shape log to even thickness, if necessary. Trim edges flat.
Place log on a sheet of parchment paper. Form dough into a circle.
Brush trimmed ends with egg wash, and press together, pinching dough to seal.
Using a serrated knife or kitchen scissors, cut three-fourths of the
way into dough, being careful not to cut all the way through dough.
Make a second cut 1 inch from first cut. Repeat process around the
circle until you reach first cut. Gently turn each slice onto its
side, slightly overlapping with the previous piece. Slide parchment
onto a baking sheet. Cover and let rise in a warm, draft-free place
(75F/24C) until puffed, 20 to 30 minutes.
Preheat oven to 350F (180C). Brush egg wash onto dough.
Bake until lightly golden and an instant-read thermometer inserted in
center registers 190F (88C), 30 to 45 minutes, loosely covering with
foil to prevent excess browning, if necessary. Let cool on pan for 10
minutes. Remove from pan, and drizzle with Orange Glaze (recipe
below). Serve warm or at room temperature.
ALMOND CREAM: In the bowl of a stand mixer fitted with the paddle
attachment, beat butter and sugar at medium speed until creamy, about
2 minutes. Beat in almond meal until combined. Add egg and almond
extract, beating on low until combined. Beat in flour and salt.
Refrigerate until ready to use.
ORANGE GLAZE: In a small bowl, whisk together all ingredients until smooth.
Question: Re: almond cranberry wreath! It requires almond meal?? If
one ground blond whole almonds would it work?
Response: It will most certainly work if you make your own almond
meal/flour. You would need to do it in a food processor until finely
ground. You can use whole or blanched almonds. You won't want to turn
on your food processor and walk away - if it goes too far you will
get almond butter!
S(Internet address):
https://redstaryeast.com/recipes/almond-cranberry-wreath/
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Per Serving (excluding unknown items): 366 Calories; 14g Fat (34.3%
calories from fat); 10g Protein; 50g Carbohydrate; 1g Dietary Fiber;
81mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1219