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Ingredients
- 1 1/2 cups of flour
- 1 package dry yeast
- 1/8 teaspoon baking soda
- 1/2 cup buttermilk
- 2 tablespoons sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup ground almonds
- 1/4 cup sugar
- VANILLA-ALMOND GLAZE
- 1/2 cup powdered sugar
- 1 tablespoon butter, melted
- 1 tablespoon milk
- 1/8 teaspoon vanilla
- 1/8 teaspoon almond extract
Details
Preparation
Step 1
THE DAY BEFORE SERVING:
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 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 the 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. 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 an 8 x 14 inch rectangle. Spread with remaining 4 tablespoons butter and sprinkle with almond mixture. Roll remaining dough into an 8 x 14 rectangle. Place over nut 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 one hour before serving: Uncover wreaths and let stand at room temperature for 30 to 40 minutes. Bake in a preheated 350 over for 12 to 15 minutes or until golden brown. remove from baking sheets; place on wire racks over waxed paper.
Drizzle glaze on warm wreaths. Sprinkle with decorating sugar if desired. Serve warm.
VANILLA ALMOND GLAZE
In a small bowl, stir powdered sugar, butter, milk, vanilla and almond extract until smooth. If too thick, add additional milk to make a pourable glaze. Drizzle over warm wreaths.
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