Italian sweet wreath
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | WATER |
| 2 | tablespoons | BUTTER |
| 2 | tablespoons | SUGAR |
| 1 | teaspoon | SALT |
| 4 | cups | All-purpose FLOUR |
| 2 | teaspoons | Rapid or Quick YEAST |
| ¼ | cup | SUGAR |
| 1 | teaspoon | CINNAMON |
| 1 | teaspoon | ANISE SEED |
| ⅛ | teaspoon | NUTMEG |
| 1 | EGG beaten with: | |
| 2 | tablespoons | WATER |
Directions
DOUGH
TOPPING
WASH
Source: HOLIDAY BREADS - Donna German VI Remove dough from machine Place on lightly floured surface. Divide dough into 3 equal parts. Roll each piece into long, slender rope/braid together.
Shape braid into a wreath-shaped circle pinch ends together to seal. Place on lightly greased baking sheet. Cover, let rise 30-40 min. Mix topping ingred. together. Brush top with egg wash and sprinkle w/topping. Bake in preheated 350° oven for about 20 min until golden.
Posted to Digest bread-bakers.v096.n065 From: Bev Janson <claycooker@...> Date: Sun, 08 Dec 1996 22:04:27 -0600