This month Cookie Baker Lynn chose a Yule Wreath for a seasonal offering to the bread goddesses. She kindly gave the option of savoury or sweet for the bread, so I picked savoury and served it with brie and bubbly on Christmas Eve.
It was good, very good. The recipe was blissfully quick for the season and the leftovers made for an excellent breakfast.
I am proud to be a Buddy to the Babes.
Yule Wreath- adapted from Betty Crocker's International Cookbook
This is the original recipe as posted on Lynn's site, I made a savoury filling which is below. I also reduced the sugar in the dough to 1 tbsp. to adapt for the savoury filling.
1 package active dry yeast
1/4 cup warm water (105 to 115 deg. F)
3/4 cup lukewarm milk
1/4 cup sugar
1/4 cup butter, softened
1/2 tsp ground cardamom
1/2 tsp salt
3-1/4 to 3-1/2 cups all-purpose flour
Almond Filling (below)
*Glaze (also below)
1-Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, egg, cardamom, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2-Turn dough onto lightly floured surface: knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 to 1-1/2 hours.
3-Prepare Almond Filling-Mix together until smooth:1/2 cup almond paste1/4 cup packed brown sugar1/4 cup softened butter
4- Punch down the dough. Roll into rectangle, 15 x 9-inches, on a lightly floured surface. Spread with the filling to within 1/4-inch of the edges. (I don't think my butter was soft enough as my filling didn't spread. I took bits of it, flattened it between my fingers and pressed that onto the dough.) Roll up tightly, beginning at the wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together.
5- With scissors or kitchen shears, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on it's side (90 degree turn), to show off the pretty swirled filling. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until double, about 40 to 50 minutes.
6- Heat oven to 350 deg. F. Bake until golden brown, 25 to 30 minutes. (If it browns too quickly, cover loosely with aluminum foil.)
7 - Make Glaze
Mix until smooth:
1 cup powdered sugar
1 Tbsp water
1/2 tsp vanilla(add additional water 1/2 tsp at a time, if necessary)
8- Spread Glaze over the wreath. You can decorate your wreath with nuts, dried fruit, marzipan fruit, or whatever strikes your fancy.
* If almond paste is not available, or if you fall down in the aisle at the grocery store when you see the price, you can make your own. In a food processor finely grind 8 oz blanched almonds. Process in 8 oz powdered sugar. Then knead in 1 egg white. Store in the refrigerator.
My Savoury Salmon Filling
1/2 lb. boneless, skinless salmon fillet, chopped into half inch pieces
1 medium onion, sliced thin2 cloves garlic, minced
1 head kale or chard, chopped
4 oz. cream cheese, cut into small pieces
2 tbsp butter, cut into small pieces
2 jarred roasted red peppers, chopped
In a saute pan, heat up some olive oil and saute the salmon until just cooked through. Put salmon aside on a plate. In same pan, add a little more olive oil and onions. Cook on medium until soft and beginning to colour. Add garlic, cook one more minute and add kale. Stir and let wilt down. Add cream cheese and butter and stir until combined. Add red peppers and salmon, let heat through together, remove from heat and let cool to almost room temperature. Use as filling for Yule Wreath - omit glaze.