olga_d_ont
Well-known member
ICELANDIC COFFEE WREATH (Fyltur Hveitibraudskrans)
The Icelandics have a practical and down to earth approach to all of their cooking and baking, but they are exceptionally skilled at making wonderful things to go with coffee!
2 tablespoons active dry yeast (2 pkg.)
1/2 cup warm water, 105 F. to 115 F.)
1 egg
1/4 cup butter
1/3 cup sugar
1/4 tsp. salt
1/3 cup sour cream
2 1/2 to 3 cups unbleached all purpose flour
FILLING:
1 cup almond paste
1 egg
2 Tablespoons sugar
1 Tablespoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
1 Tablespoon grated orange peel
GLAZE:
1 slightly beaten egg
2 Tablespoons milk
Pearl sugar or crushed sugar cubes
FOR THE DOUGH: In a large bowl, dissolve the yeast in the water and let stand 5 minutes. Add the egg, butter, sugar, salt, and sour cream. Beat in 2 cups of the flour to make a stiff dough. Cover and let rise in a warm place until doubled, about 1 hour.
Turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across.
TO MAKE THE FILLING: Blend the almond paste, egg, sugar, cinnamon, and vanilla. Spread this mixture over the rolled dough to within 1/2 inch of the edge of the dough. Sprinkle with the raisins and orange peel. Roll dough up, jelly roll fashion, enclosing the filling.
Cover baking sheet or a 16 inch pizza pan with parchment paper or lightly grease it. Place roll on the pan in the shape of a wreath and seal ends together. With a pair of scissors, clip the wreath and lift the cut dough back over the wreath decoratively. Let rise 1 hour or until puffy. Preheat oven to 400 F.
To make the glaze, mix the beaten egg well with the 2 tablespoons milk. Brush wreath with the mixture and sprinkle with the pearl sugar. Bake for 20 to 30 minutes or until golden.
The Great Scandinavian Baking Book B. Ojakangas
The Icelandics have a practical and down to earth approach to all of their cooking and baking, but they are exceptionally skilled at making wonderful things to go with coffee!
2 tablespoons active dry yeast (2 pkg.)
1/2 cup warm water, 105 F. to 115 F.)
1 egg
1/4 cup butter
1/3 cup sugar
1/4 tsp. salt
1/3 cup sour cream
2 1/2 to 3 cups unbleached all purpose flour
FILLING:
1 cup almond paste
1 egg
2 Tablespoons sugar
1 Tablespoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
1 Tablespoon grated orange peel
GLAZE:
1 slightly beaten egg
2 Tablespoons milk
Pearl sugar or crushed sugar cubes
FOR THE DOUGH: In a large bowl, dissolve the yeast in the water and let stand 5 minutes. Add the egg, butter, sugar, salt, and sour cream. Beat in 2 cups of the flour to make a stiff dough. Cover and let rise in a warm place until doubled, about 1 hour.
Turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across.
TO MAKE THE FILLING: Blend the almond paste, egg, sugar, cinnamon, and vanilla. Spread this mixture over the rolled dough to within 1/2 inch of the edge of the dough. Sprinkle with the raisins and orange peel. Roll dough up, jelly roll fashion, enclosing the filling.
Cover baking sheet or a 16 inch pizza pan with parchment paper or lightly grease it. Place roll on the pan in the shape of a wreath and seal ends together. With a pair of scissors, clip the wreath and lift the cut dough back over the wreath decoratively. Let rise 1 hour or until puffy. Preheat oven to 400 F.
To make the glaze, mix the beaten egg well with the 2 tablespoons milk. Brush wreath with the mixture and sprinkle with the pearl sugar. Bake for 20 to 30 minutes or until golden.
The Great Scandinavian Baking Book B. Ojakangas