Black & Decker B1650 manual Swedish TEA Ring, Jewish Challah, Russian Kulich

International Holiday Breads

SWEDISH TEA RING

American	Dough Recipe	Canadian
1-1/4 cups	milk	1-1/4 cups
1	egg, beaten	1
2 tbsp.	butter	2 tbsp.
1/4 cup	sugar	1/4 cup
3/4 tsp.	salt	3/4 tsp.
3-3/4 cups	white flour*	3-2/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.
	FILLING:
2 tbsp.	butter	2 tbsp.
2 tsp.	cinnamon	2 tsp.
1/2 cup	brown sugar	1/2 cup
2/3 cup	raisins	2/3 cup

1.Measure ingredients in the order listed into Baking Pan.

2.Insert Baking Pan into oven chamber,twist to secure.Close lid.

3.Select: Dough/Pasta Setting.

4.Press Start - There will be a 25-minute preheat delay before mixing begins.

5.When cycle is complete,remove dough from machine . Divide dough in half. Roll each half into a rectangle 14 x 9 inches

(36 x 23 cm). Spread each half with the butter and sprinkle with half brown sugar, cinnamon, and raisins. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1-inch (2.54 cm) intervals. Turn each section on it’s side. Cover & let rise until double. Repeat with second half of dough.

6.Bake at 350oF (177oC) for 15 to 20 minutes. If desired frost with Sweet Icing and decorate with nuts and cherries.

Yield: Makes 2 Tea Rings.

Sweet Icing: Combine 3/4 cup confectioner’s (icing) sugar, 1 table- spoon milk and 1/4 teaspoon almond flavoring until smooth.

JEWISH CHALLAH

American	Dough Recipe	Canadian
1 cup	water	1 cup
2	eggs, beaten	2
3 tbsp.	shortening	3 tbsp.
3 tbsp.	sugar	3 tbsp.
1-1/4 tsp.	salt	1-1/4 tsp.
3-3/4 cups	white flour*	3-2/3 cups
1 tsp.	yeast	1 tsp.
	GLAZE:
1	egg yolk	1
1 tbsp.	water	1 tbsp.

RUSSIAN KULICH

American		Canadian
1 cup	water	1 cup
2	eggs, beaten	2
2 tbsp.	powdered milk	2 tbsp.
2 tbsp.	butter	2 tbsp.
2 tbsp.	sugar	2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
3-2/3 cups	white flour*	3-1/2 cups
1-1/4 tsp.	yeast	1-1/4 tsp.
	ADD INGREDIENTS:
3 tbsp.	slivered almonds	3 tbsp.
1/4 cup	raisins	1/4 cup
1/3 cup	dried mixed fruit	1/3 cup

1.Measure first 8 ingredients in the order listed into Baking Pan.

2.Insert Baking Pan into oven chamber,twist to secure. Close lid.

3.Select: Sweet Bread Setting.

4.Select“Regular”or “Dark”crust .

5.Press Start - There will be a 15-minute preheat delay before mixing begins.

6.Add almonds,raisins and dried mixed fruit when “Add Ingredient” signal beeps.

7.Using oven mitts,remove bread when completion beeps sound.

8.Cool on a wire rack before slicing.

Time:3:50 hrs

Traditionally an Easter bread but delicious any time of the year.

1.Measure first 7 ingredients in the order listed into Baking Pan.

2.Insert Baking Pan into oven chamber,twist to secure. Close lid.

3.Select: Dough/Pasta Setting.

4.Press Start - There will be a 25-minute preheat delay before mixing begins.

5.When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough into 6 equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle & gradually taper towards the ends. Braid the 6 dough strips. Place on lightly greased baking sheet. Cover & let rise 30 minutes or until double in volume.

6.Beat egg yolk with one tablespoon of water and brush over challah. Bake at 350oF (177oC) for 30-35 minutes.

Shaping this dough may take some practice,but it is well worth it.

* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.

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