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1
In large bowl, combine flour, sugar, baking powder and salt.
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2
With an electric mixer at low speed, blend in butter.
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3
In small bowl, mix eggs, milk, oil and vanilla.
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4
Add to flour mixture and beat just until blended.
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5
Gather dough into a ball, dust with flour, flatten into disk and wrap well.
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6
Refrigerate overnight.
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7
Filling: In food processor, combine all ingredients, except egg white, and process until coarsely chopped and blended.
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8
Cover and let sit overnight at room temperature.
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9
Preheat oven to 375F.
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10
Grease baking sheet.
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11
Roll dough out between two sheets of plastic wrap or waxed paper into an 18 x 9-inch rectangle.
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12
Remove top sheet.
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13
Trim a
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14
Spoon filling in a 2-inch wide strip lengthwise down center of dough.
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15
Lift plastic wrap at one long edge and fold dough over half of filling.
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16
Fold the other side over filling and press edges together to seal.
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17
Invert seam-side down onto prepared baking sheet; remove plastic.
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18
Pinch the two ends together to form a ring.
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19
With sharp knife or small cookie cutter, cut out reserved trimmings in leaf shapes.
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20
Brush bread ring with egg white and decorate with cut out dough.
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21
Brush with egg white again.
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22
Bake until lightly golden, 30 to 40 minutes.
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23
Let cool 10 minutes on baking sheet.
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24
Transfer to wire rack and let cool completely.
