50+ Friends Club Cookbook -- Breads-- Breakfast Wreaths

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Breakfast Wreaths

From the Kitchen of:Sylvia

Breakfast Wreaths
1 1/2	C	All-purpose flour
1	pkg	Active dry yeast
1/8	tsp	Baking soda
1/2	C	Buttermilk
2	tbsp	Sugar
6	tbsp	Butter, softened
1/2	tsp	Salt
1		Egg
1/2	C	Ground almonds
1/4	C	Sugar
		Vanilla-Almond Glaze
		Red or green decorating sugar (optional)

In a large mixer bowl, combine 3/4 cup of the flour, yeast, and baking soda.
In a small saucepan, heat buttermilk, 2 tablespoons sugar, 2 tablespoons of the butter, and salt until warm (115 to 120 degrees). With mixer at low speed, add buttermilk mixture and egg to dry ingredients; beat until moistened. Scrape bowl and beat at high speed for 3 minutes. Add remaining 3/4 cup flour; beat at low speed for 2 minutes. On a lightly floured surface, knead until smooth and elastic. Cover and let rest for 10 minutes.
Grease two baking sheets; set aside.
In a small bowl, mix almonds and 1/4 cup sugar; set aside.
Divide dough in half. On a lightly floured surface, roll one portion into a 14 x 8-inch rectangle. Spread with remaining 4 tablespoons butter and sprinkle with almond mixture. Roll remaining dough into a 14 x 8-inch rectangle. Place on top of almond filling; press lightly. Cut crosswise into twelve 8-inch strips. Twist each strip, then coil into a ring, tucking ends under. Place on baking sheets. Cover and refrigerate overnight.
About 1 hour before serving, uncover wreaths and let stand at room temperature for 30 to 40 minutes until slightly risen. Bake in a preheated 350 degree oven for 12 to 15 minutes until golden brown. Remove from baking sheets; place on wire racks over wax paper.
Drizzle glaze on warm wreaths. Sprinkle with decorating sugar if desired. Serve warm.

Combine and stir above ingredients in a small bowl until smooth. If too thick, add additional milk to make a pourable glaze. Drizzle over warm Breakfast Wreaths or other pastries.
Makes about 1/3 cup.