CHRISTMAS BRAID
This holiday bread is easy to make, although the braiding takes a bit of practice. I serve it for evening coffees, then use the rest toasted for breakfast. I also give it as gifts-it's delicious with cheese-and it always goes over big at Christmas bake sales. My husband's a dairy farmer. I work as a bank teller and stenographer. At home, I enjoy cooking and crafts.
Provided by Taste of Home
Time 1h
Yield 3 breads.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.
Nutrition Facts :
CRUDITES WREATH
You'll never look at veggies and dip the same way again once you make this beautiful vegetable wreath in vibrant shades of green and red. Serve with our lightened-up onion dip or use your favorite store-bought variety to create the perfect party platter.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
- Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time.
- While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside.
- Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry.
- Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry.
- Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry.
- Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool.
- On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a ¿wreath¿ shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent "ornaments." Serve with the onion dip.
Nutrition Facts : Calories 104, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 335 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
BRAIDED BREAD WREATH
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
- On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
- Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
- In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
- Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.
ALMOND WREATHS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper. Whisk the all-purpose flour, cornstarch and salt in a medium bowl; set aside. Beat the butter, granulated sugar, almond butter, honey and almond extract in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until well combined. Reduce the mixer speed to low; gradually add the dry ingredients and beat until just combined. Transfer to a pastry bag fitted with a large star tip.
- Pipe 2 1/2-inch rings about 2 inches apart onto the prepared baking sheets. (If the dough is too stiff to pipe, let soften slightly at room temperature.) Decorate the cookies with sanding sugar and/or nonpareils. Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets.
BRAIDED ALMOND-CREAM WREATH (KRANZKUCHEN)
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking, when the Kranzkuchen is golden brown and shiny from the apricot glaze and topped with a drizzled glaze, it's as beautiful as it is delicious. I suggest you bake this when you have a lot of people to feed at once-it's best the day it is made.
Provided by Luisa Weiss
Categories Christmas Christmas Eve Bread Breakfast Brunch Dried Fruit Rum Almond Raisin Dessert
Yield Makes 1 (13-inch/33cm) wreath
Number Of Ingredients 22
Steps:
- To make the dough:
- In a large bowl, stir together the flour, yeast, sugar, and salt. Then add the milk and egg and stir briefly. Add the butter and knead the dough briefly by hand in the bowl. Scrape it out onto a lightly floured work surface and continue to knead it for several minutes. You may need to add 1 to 2 additional tablespoons of flour, but resist the urge to add more; the dough should be quite soft and rich. You won't be able to knead it as long as other yeast doughs, but try to get it to a point where it's no longer too sticky and can be formed into a ball.
- Place the ball back in the bowl. Cover the bowl with a clean dishcloth and place in a warm, draft-free place for 1 hour to rise.
- To make the filling:
- Place the raisins in a small bowl and add the rum and lemon juice. Set aside to macerate for 30 minutes.
- To assemble and bake:
- Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper. In a medium bowl, combine the almond paste, sugar, egg white, 1 tablespoon of milk, butter, and salt; knead together by hand until well combined. Knead in the raisins and their macerating liquid. The mixture should be creamy but will still hold its shape when spread. If necessary, mix in the remaining 1 tablespoon of milk. Set aside.
- When the proofing hour is up, gently tug the dough onto a work surface. Roll out the dough to a 13 by 16-inch/33 by 40cm rectangle. You can pull the edges out to form neat corners.
- Scrape the filling onto the dough and, using a bench scraper, spread the mixture out evenly over the dough, leaving a 1-inch/2.5cm border on one of the long sides. Starting from the other long side, roll up the dough. Using a sharp bench scraper, cut the roll of dough in half lengthwise, leaving about 1 inch/2.5cm at one end still attached. Working quickly, twist the 2 strands around each other all the way down the length of the roll. Then form the wrapped dough strands into a circle. Next, slice through the end that you left attached and tuck the end pieces at both ends underneath each other to make a neat closure.
- Transfer the wreath to the prepared pan (you may need someone to help you do this) and bake for 45 minutes at the second-lowest rack position, rotating halfway through. When finished, the loaf will be golden brown all over and should sound slightly hollow when tapped. It will still be quite soft.
- To make the glaze:
- Just before the end of the baking time, heat the apricot jam over medium-high heat until loose and bubbling. When the wreath emerges from the oven, immediately brush it all over with the hot jam. Place the pan on a rack to cool.
- When the wreath has almost fully cooled, sift the confectioners' sugar into a small bowl and whisk in the water. Whisk until smooth and lump-free. You want a thick but pourable glaze. Add more sugar or a drop more water as needed. Drizzle the glaze back and forth over the entire wreath. Wait 1 hour for the glaze to set and the cake to cool completely and then slice and serve. The cake is best eaten the day it is made, but it can be kept at room temperature, loosely wrapped in plastic wrap, for 2 additional days.
BRAIDED WREATH BREAD
I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes., For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 152mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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