Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3¾ cup | All purpose flour |
| 1 teaspoon | Quick-rise instant yeast |
| ¼ cup | Granulated sugar |
| 1 teaspoon | Salt |
| ⅔ cup | Milk |
| ½ cup | Water |
| ¼ cup | Crisco shortening |
| 1 \N | Egg |
| \N \N | Filling: |
| 1 tablespoon | Golden crisco |
| ½ cup | Lightly packed brown sugar |
| 1 teaspoon | Ground cinnamon |
| ⅓ cup | Finely chopped nuts |
| ⅓ cup | Candied cherries, chopped |
| ¼ cup | Raisins |
| \N \N | Icing: |
| ¾ cup | Icing sugar, sifted |
| 1 tablespoon | Milk |
| ¼ teaspoon | Almond extract or vanilla |
| \N \N | Extract |
*Sweet Dough: Preheat oven to 400 F. Combine 3¼ cups flour, yeast, sugar and salt in a large bowl. Heat milk and water to hot 130 F. Add shortening, stirring until melted. Add to flour mixture with egg.
Beat well, adding JUST enough flour to make a soft dough. Knead dough, on floured surface, adding more flour as necessary, about 4 minutes, or until smooth. Cover and let rest 10 minutes.
*Filling: Roll dough on lightly floured surface to a rectangle 16" X 9". Spread evenly with golden crisco. Sprinkle with remaining ingredients. Roll up tightly, jelly-roll fashion, beginning with long side and seal well. Place seam side down in circle on greased baking sheet. Bring ends together and seal well. Cut ⅔ way into ring at 1 ½" intervals with scissors. Twist each cut piece on its side. Cover with tea towel in warm place until doubled (about 40 minutes). Bake at 400 F for 15-20 minutes. Cool.
*Icing: Combine all ingredients until smooth. Drizzle on top of wreath.
sweet dough:
File