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RECIPE: Looks good for anyone hosting a brunch - REC: Biscotti Christmas Tree
- Thread starter mariadnoca
- Start date
RECIPE:
mariadnoca
Moderator
Keeping with the holiday bread-ish theme: REC Holiday Breakfast Wreath with Cranberry-Almond Filling
Holiday Breakfast Wreath with Cranberry-Almond Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings
1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. (See photos below for an illustration these steps.)
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.
http://www.thekitchn.com/from-the-email-holiday-breakfa-72783
Holiday Breakfast Wreath with Cranberry-Almond Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings
1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. (See photos below for an illustration these steps.)
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.
http://www.thekitchn.com/from-the-email-holiday-breakfa-72783
mariadnoca
Moderator
REC: Christmas Tree Bread, Sunset Magazine 1964
Christmas Tree Bread, Sunset Magazine
"The recipe is from Sunset Magazine, and it’s a big reason to have a KitchenAid mixer. It’s a huge recipe, calling for about nine cups of flour, and it’s just difficult to do in a regular size mixer. Usually, I make the bread dough around the 23rd of December, so that I can shape it and bake it on Christmas Eve and it’s ready to eat on Christmas morning."
Christmas Tree Bread (Sunset Magazine, 1964)
Ingredients:
1/2 c warm water
1/2 tsp Saffron
2 pkgs. or 2 tbsp yeast
4 eggs, slightly beaten
1 2/3 c evaporated milk (1 large can)
1 1/2 c sugar
1 c melted, cooled butter
1 tsp salt
9 c flour, approx.
Whole candied cherries (optional)
Icing – recipe below (optional -another user mentioned this)
Add saffron to warm water, let steep. In a large bowl, dissolve yeast in water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, saffron, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
For each tree, roll strands of dough approximately 3/4″ in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 400° 25 to 30 minutes. *
Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12″ strand. Cut two 5″ pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2″ beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8″ long strand of dough to vit below last row of branches – leave ends uncurled. Roll saved dough into three thin strands about 20″ long; braid for trunk.
Spiral tree: divide dough into 22 parts. Roll each piece into a 6″ strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into “S” shape for trunk. **
Scroll tree: roll pieces of douch into 1 each: 6″, 8″, 10,” 12″, 14″, and 16″ lengths, reserving trimmings. Curl both ends of each strand. Shape 6″ strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4″ beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make “S” shaped trunk and place at base of tree. Also curl “snails” and center between branches.
*Big note here: I bake at 375° for 18 minutes otherwise it’s overdone! I have no idea why it’s so different from the recipe, but there it is.
**Another big note: The Spiral Tree is the only shape I ever make. I don’t have pics of any of the shapes, and the article that might have had pics is long gone. Maybe I can get my mom to send digitals this year so I know what I’m trying to do with the other shapes! Once I make my batch, I’ll at least update this post with a picture of the Spiral Tree.
ICING (optional - another person on another site used this)
2 cups powdered sugar, sifted
2 -3 tablespoons cream or 2 -3 tablespoons half-and-half
1 teaspoon white vanilla extract
Baker’s Notes:
“Mom” here…. the recipe dates to 1964. It has been reframed a couple of times, to account for changing ways of making bread (such as using a Kitchenaid mixer instead of hand-kneading, and steeping saffron threads instead of ground saffron which is what used to be available “back when”).
I too have had to change the baking time and temp lately – I don’t know if this is due to changes in flour, the altitude at which I live (7k feet), or the fact that my oven is 20 years old and has had to have one major thermostat repair – or all of the above! So my batches now must be baked at 350 for about 15 minutes in order not to get seriously dry.
One suggestion for those who may be trying this for the first time: if you don’t have heavy duty aluminum or stainless quarter-sheet pans, either get them, or triple up the thinner ones…. I’ve not tried the silicone baking pans with this, that might be an option too!
http://dreamweavers-quilts.com/2007/12/christmas-tree-bread-from-sunset-magazine/
Christmas Tree Bread, Sunset Magazine
"The recipe is from Sunset Magazine, and it’s a big reason to have a KitchenAid mixer. It’s a huge recipe, calling for about nine cups of flour, and it’s just difficult to do in a regular size mixer. Usually, I make the bread dough around the 23rd of December, so that I can shape it and bake it on Christmas Eve and it’s ready to eat on Christmas morning."
Christmas Tree Bread (Sunset Magazine, 1964)
Ingredients:
1/2 c warm water
1/2 tsp Saffron
2 pkgs. or 2 tbsp yeast
4 eggs, slightly beaten
1 2/3 c evaporated milk (1 large can)
1 1/2 c sugar
1 c melted, cooled butter
1 tsp salt
9 c flour, approx.
Whole candied cherries (optional)
Icing – recipe below (optional -another user mentioned this)
Add saffron to warm water, let steep. In a large bowl, dissolve yeast in water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, saffron, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
For each tree, roll strands of dough approximately 3/4″ in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 400° 25 to 30 minutes. *
Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12″ strand. Cut two 5″ pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2″ beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8″ long strand of dough to vit below last row of branches – leave ends uncurled. Roll saved dough into three thin strands about 20″ long; braid for trunk.
Spiral tree: divide dough into 22 parts. Roll each piece into a 6″ strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into “S” shape for trunk. **
Scroll tree: roll pieces of douch into 1 each: 6″, 8″, 10,” 12″, 14″, and 16″ lengths, reserving trimmings. Curl both ends of each strand. Shape 6″ strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4″ beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make “S” shaped trunk and place at base of tree. Also curl “snails” and center between branches.
*Big note here: I bake at 375° for 18 minutes otherwise it’s overdone! I have no idea why it’s so different from the recipe, but there it is.
**Another big note: The Spiral Tree is the only shape I ever make. I don’t have pics of any of the shapes, and the article that might have had pics is long gone. Maybe I can get my mom to send digitals this year so I know what I’m trying to do with the other shapes! Once I make my batch, I’ll at least update this post with a picture of the Spiral Tree.
ICING (optional - another person on another site used this)
2 cups powdered sugar, sifted
2 -3 tablespoons cream or 2 -3 tablespoons half-and-half
1 teaspoon white vanilla extract
Baker’s Notes:
“Mom” here…. the recipe dates to 1964. It has been reframed a couple of times, to account for changing ways of making bread (such as using a Kitchenaid mixer instead of hand-kneading, and steeping saffron threads instead of ground saffron which is what used to be available “back when”).
I too have had to change the baking time and temp lately – I don’t know if this is due to changes in flour, the altitude at which I live (7k feet), or the fact that my oven is 20 years old and has had to have one major thermostat repair – or all of the above! So my batches now must be baked at 350 for about 15 minutes in order not to get seriously dry.
One suggestion for those who may be trying this for the first time: if you don’t have heavy duty aluminum or stainless quarter-sheet pans, either get them, or triple up the thinner ones…. I’ve not tried the silicone baking pans with this, that might be an option too!
http://dreamweavers-quilts.com/2007/12/christmas-tree-bread-from-sunset-magazine/
mariadnoca
Moderator
REC: Christmas Tree Bread, Sunset Magazine Dec 1993 (yes it's different) orig posted by Luisa/Calif
Sorting through my files and trying to find a cleaner copy on the net of this Sunset recipe Luisa/Calif posted than my saved one from Gail's is how I got on this holiday tree/wreath/Sunset magazine binge. All look good.
Christmas Tree Bread
Sunset Magazine, December 1993
2 packages active dry yeast
1/2 cup warm (110|degrees~) water
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1 cup milk
3 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom or mace
1/2 teaspoon salt
About 5 1/2 cups all-purpose flour
Fruit filling (recipe follows)
1 large egg yolk mixed with 1 tablespoon water
Glaze (recipe follows)
Fresh cranberries and holly leaves*, rinsed and drained dry (optional)
*comment from Luisa:HEY! AREN'T HOLLY LEAVES POISONOUS? Suggests to use citrus leaves instead.
In a large bowl, soften yeast in a warm water, about 5 minutes. In a 1- to 1 1/2-quart pan, combine butter and milk; warm over medium heat just until milk is 110|degrees~; butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave oven until milk is 110 |degrees~.)
Add milk mixture, whole eggs, sugar, vanilla, lemon peel, cardamom, salt, and 3 cups flour to yeast mixture. Beat with a mixer at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
To knead with a dough hook, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free.
To knead by hand, scrape dough onto a lightly floured board. Knead until smooth and elastic, adding as little flour as possible to prevent sticking, about 10 minutes. Return dough to bowl.
Cover bowl with plastic wrap. Let dough rise in a warm place until doubled, about 1 hour. Punch dough down; reserve 1/3 cup of it.
On a floured board, roll the large portion of dough into a 10- by 36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style.
On an oiled 14- by 17-inch baking sheet, zigzag dough (like stacked S's), seam down, to make a tree that's narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach to the base of tree as the trunk.
Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Brush tree with yolk mixture.
Bake in a 350|degrees~ oven until golden brown, 40 to 45 minutes. Let bread stand on pan until warm.
(If making ahead, let bread cool, then wrap airtight. Store at room temperature up to 1 day, or freeze up to 1 month. Allow at least 4 hours to thaw at room temperature. Reheat thawed loaf, lightly covered, in a 350|degrees~ oven until warm, 15 to 20 minutes.)
Spoon glaze over warm bread; transfer to a board and garnish with cranberries and holly leaves. Slice when warm or cool. Makes 1 loaf, about 4 1/4 pounds, 12 to 16 servings.--Barbara Bochner, Ross, California
Per serving: 382 cal. (26 percent from fat); 8.6 g protein; 11 g fat (4.7 g sat.); 62 g carbo.; 151 mg sodium; 71 mg chol.
Fruit filling.
Bake 3/4 cup silvered almonds in a 9-inch-wide pan in a 350|degrees~ oven until golden, about 10 minutes.
Soak 1 cup golden raisins in 3 tablespoons orange juice and 2 tablespoons brandy or vanilla until plump, about 30 minutes.
In a food processor, finely chop raisin mixture, almonds, 1 cup coarsely chopped peeled apple, 1 cup coarsely chopped dried apricots, 2 teaspoons ground cinnamon, and 1 teaspoon grated orange peel. (Or, reserving raisin liquid, finely chop mixture with a knife, then add liquid.)
Glaze. Mix 1 1/4 cups powdered sugar with 2 tablespoons orange juice until smooth.
1992 Sunset Publishing Corp.
Sorting through my files and trying to find a cleaner copy on the net of this Sunset recipe Luisa/Calif posted than my saved one from Gail's is how I got on this holiday tree/wreath/Sunset magazine binge. All look good.
Christmas Tree Bread
Sunset Magazine, December 1993
2 packages active dry yeast
1/2 cup warm (110|degrees~) water
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1 cup milk
3 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom or mace
1/2 teaspoon salt
About 5 1/2 cups all-purpose flour
Fruit filling (recipe follows)
1 large egg yolk mixed with 1 tablespoon water
Glaze (recipe follows)
Fresh cranberries and holly leaves*, rinsed and drained dry (optional)
*comment from Luisa:HEY! AREN'T HOLLY LEAVES POISONOUS? Suggests to use citrus leaves instead.
In a large bowl, soften yeast in a warm water, about 5 minutes. In a 1- to 1 1/2-quart pan, combine butter and milk; warm over medium heat just until milk is 110|degrees~; butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave oven until milk is 110 |degrees~.)
Add milk mixture, whole eggs, sugar, vanilla, lemon peel, cardamom, salt, and 3 cups flour to yeast mixture. Beat with a mixer at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
To knead with a dough hook, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free.
To knead by hand, scrape dough onto a lightly floured board. Knead until smooth and elastic, adding as little flour as possible to prevent sticking, about 10 minutes. Return dough to bowl.
Cover bowl with plastic wrap. Let dough rise in a warm place until doubled, about 1 hour. Punch dough down; reserve 1/3 cup of it.
On a floured board, roll the large portion of dough into a 10- by 36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style.
On an oiled 14- by 17-inch baking sheet, zigzag dough (like stacked S's), seam down, to make a tree that's narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach to the base of tree as the trunk.
Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Brush tree with yolk mixture.
Bake in a 350|degrees~ oven until golden brown, 40 to 45 minutes. Let bread stand on pan until warm.
(If making ahead, let bread cool, then wrap airtight. Store at room temperature up to 1 day, or freeze up to 1 month. Allow at least 4 hours to thaw at room temperature. Reheat thawed loaf, lightly covered, in a 350|degrees~ oven until warm, 15 to 20 minutes.)
Spoon glaze over warm bread; transfer to a board and garnish with cranberries and holly leaves. Slice when warm or cool. Makes 1 loaf, about 4 1/4 pounds, 12 to 16 servings.--Barbara Bochner, Ross, California
Per serving: 382 cal. (26 percent from fat); 8.6 g protein; 11 g fat (4.7 g sat.); 62 g carbo.; 151 mg sodium; 71 mg chol.
Fruit filling.
Bake 3/4 cup silvered almonds in a 9-inch-wide pan in a 350|degrees~ oven until golden, about 10 minutes.
Soak 1 cup golden raisins in 3 tablespoons orange juice and 2 tablespoons brandy or vanilla until plump, about 30 minutes.
In a food processor, finely chop raisin mixture, almonds, 1 cup coarsely chopped peeled apple, 1 cup coarsely chopped dried apricots, 2 teaspoons ground cinnamon, and 1 teaspoon grated orange peel. (Or, reserving raisin liquid, finely chop mixture with a knife, then add liquid.)
Glaze. Mix 1 1/4 cups powdered sugar with 2 tablespoons orange juice until smooth.
1992 Sunset Publishing Corp.