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60+ Minutes |
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Cooked by: Chef / Holiday: Easter / Last Modified: 3/24/2004 / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough
remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into
oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets
after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired.
| Ingredients:
5 Cup(s) all-purpose flour; (5 to 5 1/2 cups)
1/3 Cup(s) plus 1 tablespoon sugar
2 Package(s) Fleischmann's. Rapid Rise Yeast
4 Teaspoon(s) grated lemon peel
1/2 Teaspoon(s) salt
2/3 Cup(s) milk
1/3 Cup(s) water
1/3 Cup(s) butter or margarine
1 egg white
2 eggs; at room temperature
1 Cup(s) chopped or pitted dates; snipped
1/2 Cup(s) sliced almonds; lightly toasted
Comments: Makes 1 basket and 8 rolls |
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