-
1
In a small bowl, sprinkle yeast over 1/2 c. hot (110 degrees) water.
-
2
Let stand till yeast is soft, about 5 min.
-
3
Add in lowfat milk, 2 Large eggs, vanilla, and almond extract; beat to blend.
-
4
In a large bowl, combine 5 c. flour, sugar, and salt.
-
5
Add in 3/4 c. butter and rub with your fingers or possibly beat with a mixer on slow speed till fine crumbs form.
-
6
Add in lowfat milk-egg mix and stir till well moistened.
-
7
To knead with a dough hook, beat on medium speed till dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 min.
-
8
If dough is still sticky, beat in more flour, 1 Tbsp.
-
9
at a time.
-
10
To knead by hand, scrape dough onto a lightly floured board.
-
11
Knead till smooth and no longer sticky, 10 to 15 min; add in more flour as required to prevent sticking.
-
12
Return dough to bowl.
-
13
Cover bowl with plastic wrap and let dough rise in a hot place till at least doubled in volume, 2 to 2 1/2 hrs.
-
14
Mix with dough hook or possibly knead briefly on a lightly floured board to expel air.
-
15
Set aside 2 Tbsp.
-
16
minced dry apricots.
-
17
On a lightly floured board, roll dough into a 10- by 36-inch rectangle.
-
18
Scatter remaining apricots, the almond paste chunks, and raisins proportionately over dough to within 1/2 inch of each long side.
-
19
Starting from 1 long side, roll dough snugly to create a rope.
-
20
Brush long outer edge with water; healthy pinch firmly against rope to seal.
-
21
On a buttered 14- by 17-inch baking sheet, shape dough, placing seam down and butting ends together to create a ring with a 6-inch-wide opening in center.
-
22
With a floured sharp knife, make a cut every 2 inches which goes 3/4 of the way through dough from outside edge toward the center.
-
23
Lift each cut section, 1 at a time, and twist to the right to lay on a cut side.
-
24
Cover wreath loosely with plastic wrap and let rise in a hot place till slightly puffy, 30 to 40 min.
-
25
In a small bowl, beat remaining egg to blend.
-
26
Uncover wreath and brush lightly with egg; save extra for other uses or possibly throw away.
-
27
Bake in a 325 degree oven (300 degrees in a convection oven) till bread is deep golden, 40 to 45 min.
-
28
Let cold on pan about 1 hour.
-
29
Slide 2 wide metal spatulas under wreath to release and transfer to a platter or possibly board.
-
30
Spoon Orange Glaze proportionately over hot bread.
-
31
Sprinkle reserved minced apricots onto moist glaze.
-
32
Serve hot or possibly cold.
-
33
Tear or possibly cut into sections.
-
34
Orange Glaze: In a bowl, mix powdered sugar and orange juice till smooth.
-
35
This recipe yields 1 loaf (about 4 lb.
-
36
); 15 or possibly 16 servings.
-
37
Comments: If making wreath 1 day ahead, complete through step 8, cold, wrap airtight, and store at room temperature; freeze to store longer.
-
38
To reheat wreath, sealed in foil and thawed, bake in a 325 degree oven till hot, about 15 min.
-
39
Then glaze and garnish (step 9).
