International Holiday Breads
SWEDISH TEA RING
American | Dough Recipe | Canadian |
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milk | ||
1 | egg, beaten | 1 |
2 tbsp. | butter | 2 tbsp. |
1/4 cup | sugar | 1/4 cup |
3/4 tsp. | salt | 3/4 tsp. |
white flour* | ||
yeast | ||
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| FILLING: |
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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
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
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 |
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| 1 cup | water | 1 cup |
| 2 | eggs, beaten | 2 |
| 3 tbsp. | shortening | 3 tbsp. |
| 3 tbsp. | sugar | 3 tbsp. |
| salt | ||
| white flour* | ||
| 1 tsp. | yeast | 1 tsp. |
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| GLAZE: |
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| 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. |
| salt | ||
| white flour* | ||
| yeast | ||
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| ADD INGREDIENTS: |
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| 3 tbsp. | slivered almonds | 3 tbsp. |
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| 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
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
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
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
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