Directions: |
Directions:Dough
In a saucepan combine the milk, butter, sugar, and salt. Heat on low heat until the butter melts. Let cool to 100 degrees.
Pour into mixer bowl. Stir in the eggs and yeast. Add the flour 1 cup at a time, mixing and kneading until a soft dough forms..
Place dough in a greased bowl, cover, and let rise until double in size, about 1 -1 1/2 hours.
Deflate dough. Cover and let rest for 10 minutes. Turn the dough out onto a floured surface, roll into a 20" x 12" rectangle.
For the Filling
Brush surface of dough with melted butter, leaving 1/2 border bare along one long edge. Combine remaining filling ingredients. Sprinkle filling evenly over buttered section of dough.
Assembly
.Roll up the dough cinnamon roll style, working toward the bare edge. Pinch the seam to seal, then bring ends together to from a ring. Grease outside of a small bowl or ramskin and place on a parchment lined baking sheet. Place ring, seam side down, around the bowl. Pinch seam where two ends meet to ensure ring seals.
Flatten ring slightly and make 1" deep cuts in the dough a 1 1/2 inch intervals and let rise until puffy about 40 minutes. Preheat oven to 350 degrees
Bake
Brush ring with egg wash. Place candied cherries in the spaces between the slits and decorate with nuts as desired
Bake for 25 -30 minutes, tenting with foil after the first 15 minutes. Remove bread from oven when golden brown and interior is 190 degrees. Cool on rack |
This recipe for Three Kings Cake (Rosca de Reyes) is from