Christmas Coffee Wreath

Ingredients

• 1 pkg active dry yeast
• ½ cup 105-115 degrees warm water
• 1 egg
• 1 tbsp sugar
• 3 cup biscuit baking mix
• 1 tbsp butter
• 1 tbsp sugar
• 1 tsp cinnamon
• ½ cup cut-up candied fruits
• candied cherry halves
• walnut halves
• 1 cup glaze powdered sugar
• 1 tbsp glaze water
• ½ tsp glaze almond extract

Method

1. Dissolve the yeast in the warm water. Stir in the egg, 1 tablespoon sugar and the baking mix. Knead the dough on a well-floured board. Roll into a rectangle, 14 by 10 inches; spread with butter. Sprinkle 1 tablespoon sugar, cinnamon and fruits over the dough. Roll up tightly, beginning at the wide side. Pinch the edges together to seal.
2. Place sealed side down on a greased cookie sheet. Form into a wreath; pinch the ends together. With scissors, make cuts almost through the ring at 1-inch intervals. Turn each section on its side. Cover; let rise in a warm place 40 minutes.
3. Bake at 375 degrees until light brown, 15-20 minutes. Cool about 5 minutes before glazing and decorating with cherry and walnut halves.
4. Glaze: Mix 1 cup powdered sugar with 1 tablespoon water and 1/2 teaspoon almond extract. Drizzle over the warm wreath.

Notes

Drizzle with glaze while warm. From Rosauers (Breads BD-23).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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