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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Most Christmases, I'll take one of my rings to my husband's family and one to my family. Of course, I make sure to keep enough at home, too. They look so festive with the colorful cherries. Bill and I have two girls, 8 and 2. -Jo Learman, Caro, Michigan Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2-1/2 cups warm milk (110° to 115°) |
3/4 cup butter, softened |
1 egg, lightly beaten |
1 cup sugar |
1-1/2 teaspoons ground cardamom |
1/2 teaspoon salt |
8-3/4 to 9-1/4 cups king arthur unbleached all-purpose flour |
lemon icing: |
2 cups confectioners' sugar |
1/4 teaspoon lemon extract |
3 to 4 tablespoons milk |
red and green candied cherries, halved, optional |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, butter, egg, sugar, cardamom and salt and 6 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Divide each half into three portions. Shape each portion into a 24-in. long rope. Place three ropes on a greased baking sheet; braid. Form into a ring; pinch edges tightly together. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire racks.
5. For icing, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; spoon over rings, allowing icing to drizzle down the sides. Decorate with cherries if desired. Yield: 2 coffee cakes.
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