Breakfast Wreaths

Serves: 12
Total Calories: 164


3/4 cup flour
1 package yeast active dry
1/8 teaspoon baking soda
1/2 cup buttermilk
2 tablespoons sugar
2 tablespoons butter
1/2 teaspoon salt
1 egg
3/4 cup flour
1/2 cup almonds ground
1/4 cup sugar
1/4 cup butter softened
Vanilla-Almond Glaze
Red or green decorating sugar


The day before serving:

In a large mixer bowl, combine flour, yeast and baking soda.

In a small saucepan, heat buttermilk, sugar, butter and salt until warm (115° to 120°). With mixer at low speed, add buttermilk mixture and egg to dry ingredients beat until moistened. Scrape bowl and beat at high speed for 3 minutes.

Add flour beat at medium speed for 2 minutes. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rest for 10 minutes.

Grease two baking sheets. In a small bowl, mix almonds and sugar set aside.

Divide dough in half. On a lightly floured surface, roll one portion into a 14 x 8-inch rectangle. Spread with butter and sprinkle with almond mixture. Roll remaining dough into a 14 x 8-inch rectangle. Place over nut filling press lightly. Cut crosswise into twelve 8-inch strips. Twist, then coil each strip into a ring, tucking ends under. Place on baking sheets. Cover and refrigerate overnight.

About 1 1/4 hours before serving:

Uncover and let stand at room temperature for 30 minutes or until slightly risen. Place in a cold oven and turn on to 350°. After temperature is reached, bake for 20 to 25 minutes or until golden brown. Remove from baking sheets place on wire racks over waxed paper.

Drizzle glaze on warm wreaths. Sprinkle with decorating sugar. Serve warm.

Nutritional Facts:

Serves: 12
Total Calories: 164
Calories from Fat: 78

This Breakfast Wreaths recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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