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Holiday Coffee Wreath




  1. In large bowl combine 1 cup flour, 1/3 cup sugar, the salt, cardamom and yeast.
  2. In small saucepan melt butter; add water. milk and raisins; heat to 120'.
  3. Add to flour mixture; beat with mixer on medium speed 2 minutes.
  4. Remove 2 tablespoons beaten eggs; reserve.
  5. Add remaining eggs and 1 cup flour; beat on high speed 2 minutes.
  6. Stir in enough flour to make a soft dough.
  7. Turn out on floured surface and knead 8 to 10 minutes or until smooth and elastic.
  8. Place in greased bowl; turn to greased top.
  9. Cover and let rise in warm, draft-free place 1 hour or until doubled.
  10. Punch down; turn out on lightly floured surface and, using more flour if necessary, knead until smooth and elastic.
  11. Cut dough in 3 equal pieces.
  12. Shape each to 30-inch-long rope.
  13. Braid ropes loosely; transfer braid to lightly greased baking sheet and shape in wreath pinching ends firmly together.
  14. Place a 6-ounce custard cup, greased on outside upside down in hole in center.
  15. Cover and let rise in warm, draft-free place about 45 minutes or until doubled.
  16. Brush with reserved egg; sprinkle with mixture of remaining 2 tablespoons sugar and almonds.
  17. Bake in preheated 375 degree oven 25 to 30 minutes or until golden and done.
  18. Remove to rack to cool.
  19. Serve or wrap airtight and store in cool place or freeze.
  20. Best eaten within 1 week.

Makes 12 servings.

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