Recipe Summary

35 mins
30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1/3 cup butter or margarine, granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.

  • Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn dough out onto a floured surface. Cover and let rest 10 minutes. Roll dough into a 20x12-inch rectangle. Brush with the 2 tablespoons melted butter. Combine granulated sugar and cinnamon; add chopped almonds and candied fruits and peels, tossing to coat. Sprinkle over dough. Roll dough up, jelly-roll style, starting from a long side. Pinch seams to seal. Bring ends together to form a ring. Place dough, seam side down, on a greased baking sheet. Moisten and pinch ends together to seal. Flatten slightly. Use scissors to make cuts in dough at 1-1/2-inch intervals around edge of ring, cutting two-thirds of the way to center. Cover; let rise until nearly double (30 to 40 minutes).

  • Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when tapped (if necessary, cover loosely with foil the last 15 minutes of baking). Cool. For icing, combine powdered sugar and vanilla. Stir in enough milk to make icing easy to drizzle. Drizzle over bread; decorate with sliced almonds and candied cherries. Makes 16 servings.


Prepare, bake, and cool bread as directed; do not ice. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature. Ice and decorate as directed in recipe.

Nutrition Facts

255 calories; fat 9g; cholesterol 42mg; saturated fat 4g; carbohydrates 40g; insoluble fiber 1g; protein 5g; sodium 101mg.