inthekitchen
Christmas on
the Prairies
This tender and sweet-yeasted
bread has been adapted from the
recipe Christmas in Vermont
credited to King Arthur Flour. The
only accompaniment necessary
is a coffee - with a splash of
Baileys.
INGREDIENTS
Dough
1 3/4 cups lukewarm milk
6 Tbsp unsalted butter (room
temp)
3 3/4 cups all purpose flour
1/4 cup non-fat dry milk
2 tsp dry yeast
1/4 tsp rum extract or 2 tsp
vanilla extract
1/4 cup light brown sugar
1 1/2 tsp salt
2 large eggs plus 1 yolk (reserve
the whites)
Filling & Topping
1/2 cup maple sugar
1/4 cup brown sugar
40
ciao! / dec/jan / two thousand seventeen
3/4 cup all purpose flour
1 cup almond meal
4 Tbsp unsalted butter (melted)
Glaze
1/4 cup maple sugar
2 Tbsp unsalted butter
2 Tbsp milk
1/2 cup confectioners’ sugar
METHOD
Dough
1. In saucepan, melt butter in
milk. Let cool to lukewarm.
2. In a bowl, combine all dough
ingredients.
3. Mix by hand, or using mixer,
until dough is soft, shiny, and
slightly sticky.
4. Place dough in a lightly
greased bowl. Allow to rise for
1 1/2 hours or until it doubles
in size.
Filling
1. Stir together all ingredients
until coarse crumbs are formed.
Set aside.
2. Grease large tube pan. Scoop
half of the dough into greased
pan. Sprinkle 2/3 of filling on
top of dough. Add remaining
dough.
3. Beat reserved egg white
until foamy. Brush over dough,
sprinkle with remaining filling/
topping. Cover lightly with
greased plastic wrap. Let rise for
1 1/2 hours or until it doubles
in size.
4. Preheat oven to 350°F.
5. Bake bread 30-35 minutes,
until golden brown. Cool in pan
for 10 minutes, then turn onto
rack to cool while prepping
glaze.
Glaze
1. Mix ingredients. Heat in
saucepan or microwave until
sugar dissolves.
2. Place loaf onto serving plate.
Brush with warm glaze. Cool
completely before slicing with a
serrated knife.
Yield 1 large tube cake pan