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60+ Minutes |
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Cooked by: Chef / Holiday: Easter / Last Modified: 3/24/2004 / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: FROSTING
1 cup powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and
1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet
sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; 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 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired.
Comments: Makes 1 basket and 6 rolls
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