- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)42
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)6
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Law firm requests information about Cape's traffic cameras (04/25/16)2
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
- Police report filed, but no charges in incident at Cape Central (04/29/16)31
- Tanker truck catches fire near Oak Ridge (04/24/16)7
- Local company makes eco-friendly kitty litter that cuts cat-box smell (04/25/16)
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
Celebrate holidays with a fusion of festive breads
Whether they call it babka, stollen, panettone, king cake, cozonac, kringle, lussebulle or challah, people around the world use rich, festive breads to celebrate holidays.
Many of the breads are dense with fruit, nuts and spices. They can be glazed, sugared, topped with streusel or nuts, or decorated with candied fruits. They may be braided or woven, logs or loaves. But whatever their shape or seasoning, they taste of celebration and joy.
Drawing on the recipes and traditions of numerous holiday breads, here's one that will seem at once familiar and fresh. And because holidays and their food are meant to be shared with loved ones, it's big. So bake it and share it.
American Holiday Wreath Bread
Makes 1 large loaf
For the dough:
1/2 cup water
Hearty pinch of saffron threads, crushed
2 cups milk
1 tablespoon instant (also called fast-rise) yeast
1/2 cup honey
1/3 cup vegetable oil
3 whole eggs
3 egg yolks
2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
8 cups bread flour
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup hazelnuts, toasted and chopped
1/4 cup candied ginger, chopped
For the filling:
8-ounce package cream cheese
1/4 cup granulated sugar
1/4 teaspoon lemon zest
For the topping:
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cups all-purpose flour
1/2 tablespoon cinnamon
6 tablespoons (3/4 stick) unsalted butter, cut in chunks
1 egg, beaten with 1 teaspoon water
For the icing:
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon almond extract
In a microwave safe bowl, combine the water and the saffron. Microwave on high until boiling, then set aside to cool.
Once cooled, in the bowl of a stand mixer, combine the saffron water, milk, yeast, honey, oil, eggs, yolks, salt, cardamom, cinnamon and flour. Using the dough hook attachment, mix on low to mix until a soft dough forms. Continue mixing on low to knead for 6 to 7 minutes.
Add the raisins, cranberries, hazelnuts and ginger, then knead until incorporated. Cover the bowl with plastic wrap and allow to rest for 2 hours. The dough also can be placed in the refrigerator and allowed to rest overnight.
Shortly before the dough has finished resting, make the cream cheese filling and the streusel topping.
To make the filling, in a large bowl use an electric mixer to cream together the cream cheese and sugar until well combined and lump-free. Add the egg and lemon zest and mix until smooth. Set aside.
To make the streusel topping, in a medium bowl combine both sugars, the flour, cinnamon and salt. Add the butter and rub together until it has all been incorporated and the crumbs have all been moistened.
When the dough has finished resting, it should be doubled in size and quite puffy. Coat a large baking pan with baking spray or line with parchment paper. Turn the dough out onto a lightly floured surface.
Roll the dough into a 24-by-18-inch rectangle. Spread the cream cheese filling over the surface, leaving a 2-inch strip of uncovered dough along the long side farthest from you.
Starting with the side closest to you, roll the dough up to form a long log. Slightly moisten the edge of the dough and pinch to seal. Keeping the sealed edge of the log on the bottom, move the dough to the prepared sheet pan. Bring the ends together to form a large circle, then insert one end into the other end to seal. The wreath should be about 12 inches across.
Paint the wreath all over with the beaten egg, then top with the streusel mixture, patting it into place with your hands. Cover loosely with plastic wrap, then let rest for an hour or until risen and puffy.
After about 45 minutes of rising, heat the oven to 350 F.
Use a sharp knife to make about 6 slashes around the top of the bread. Bake for 1 hour, or until a deep golden color. Allow to cool for 5 minutes before moving to a rack to cool completely.
Once cooled, prepare the icing. In a medium bowl, whisk together the powdered sugar, cream and almond extract. Drizzle over the loaf.