Sugar and' Spice Wreath

Relish this sweet bread, flavored with cinnamon, clove and nutmeg - a delicious sugar and spice wreath.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 12
  • servings 24
 

Ingredients

1/4
cup water
3/4
cup sour cream
1
egg
3
cups bread flour
3
tablespoons granulated sugar
1
teaspoon salt
2
teaspoons bread machine or quick active dry yeast
1
egg, beaten
3
tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar
1/4
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
  • 2 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • 3 Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
  • 4 Heat oven to 350º. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.
  • 1 Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
  • 2 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • 3 Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
  • 4 Heat oven to 350º. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

EXPERT TIPS

toggle

Expert Tips

Starting at middle, braid together gently and loosely.

Shape braid into circle and pinch ends together.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
20mg
20%;
Sodium
105mg
105%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.