4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/3 cup milk
1/4 cup butter or margarine
1 egg white
2 eggs
1/3 cup finely chopped dates or apricots
1/3 cup finely chopped candied fruit such as lemon peel, pineapple, orange peel
1/3 cup finely chopped walnuts
1 tiny doll or coin (foil-wrapped) unshelled pecan, or large dried bean
DECORATION
Confectioners' Sugar Frosting (recipe follows)
Additional candied fruits (optional)
CONFECTIONERS' SUGAR FROSTING
1 cup confectioners' sugar
1 tablespoon lemon juice or orange juice (1 to 2 tablespoons)
OR
1 tablespoon milk (1 to 2 tablespoons)
Servings: 16
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe).
3. Combine dates, candied fruit and walnuts; set aside. Punch dough down; turn out onto lightly floured surface. Roll dough to 14- × 12-inch rectangle. Sprinkle fruit mixture over dough. Place doll or other object in center of dough. Roll up tightly from long end as for jelly roll; pinch seam to seal. Roll dough back and forth to gently stretch to 26-inch length. Place rope, seam side down, on large greased baking sheet. Form into ring; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
4. Beat egg white with 1 tablespoon water; brush on dough. Bake at 375ºF for 40 minutes or until done. Remove from baking sheet; cool on wire rack. Decorate with Confectioners' Sugar Frosting and additional candied fruits, if desired.
____________________
Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice, orange juice or milk in small bowl. Blend until smooth.
Yield: 1 Loaf
Notes: The twelfth day after Christmas is celebrated in Mexico and other countries with feasting & dancing and marks the end of the Christmas season. Many parties feature a special pastry or bread. A China doll (bean or coin) is hidden in the dough and the recipient is crowned as 12th night King or Queen to lead the party. In Mexico a fava bean is also put in the dough and the recipient helps throw the party. And, he or she must give another party on Feb. 2 (Candlemas Day). Candied fruits (and sometimes nuts) are kneaded into dough or used to decorate after baking.
Cuisine: Mexican
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/3 cup milk
1/4 cup butter or margarine
1 egg white
2 eggs
1/3 cup finely chopped dates or apricots
1/3 cup finely chopped candied fruit such as lemon peel, pineapple, orange peel
1/3 cup finely chopped walnuts
1 tiny doll or coin (foil-wrapped) unshelled pecan, or large dried bean
DECORATION
Confectioners' Sugar Frosting (recipe follows)
Additional candied fruits (optional)
CONFECTIONERS' SUGAR FROSTING
1 cup confectioners' sugar
1 tablespoon lemon juice or orange juice (1 to 2 tablespoons)
OR
1 tablespoon milk (1 to 2 tablespoons)
Servings: 16
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe).
3. Combine dates, candied fruit and walnuts; set aside. Punch dough down; turn out onto lightly floured surface. Roll dough to 14- × 12-inch rectangle. Sprinkle fruit mixture over dough. Place doll or other object in center of dough. Roll up tightly from long end as for jelly roll; pinch seam to seal. Roll dough back and forth to gently stretch to 26-inch length. Place rope, seam side down, on large greased baking sheet. Form into ring; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
4. Beat egg white with 1 tablespoon water; brush on dough. Bake at 375ºF for 40 minutes or until done. Remove from baking sheet; cool on wire rack. Decorate with Confectioners' Sugar Frosting and additional candied fruits, if desired.
____________________
Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice, orange juice or milk in small bowl. Blend until smooth.
Yield: 1 Loaf
Notes: The twelfth day after Christmas is celebrated in Mexico and other countries with feasting & dancing and marks the end of the Christmas season. Many parties feature a special pastry or bread. A China doll (bean or coin) is hidden in the dough and the recipient is crowned as 12th night King or Queen to lead the party. In Mexico a fava bean is also put in the dough and the recipient helps throw the party. And, he or she must give another party on Feb. 2 (Candlemas Day). Candied fruits (and sometimes nuts) are kneaded into dough or used to decorate after baking.
Cuisine: Mexican
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