It was going to be really festive with cranberries on top of the sugar glaze. But something went wrong. Not baking catastrophe wrong where I was crying over my dough. I almost did. I was sort of in denial that it wasn’t quite rising as it should. I was heading to a Christmas Eve party and thought by the time I’d come home, it would for sure be doubled in size. It maybe quartered in size. Or maybe it never did and I was just hoping for a Christmas baking miracle.
You know I’ve been busy with all this holiday baking. I’ve been baking every thing on a new wonderful cookie sheet! This was a batch of citrus glazed cookies I made (recipe to follow).
- 1 tablespoon active dry yeast
- 2/3 cup warm milk (110 degrees F/45 degrees C)
- 1 large egg
- 1/3 cup white sugar
- 1/2 tablespoon salt
- 1/3 cup butter, softened
- 2 1/2 cups bread flour
- 1/3 cup currants
- 1/3 cup sultana raisins
- 1/3 cup red candied cherries, quartered (I skipped this and added dried cranberries)
- 2/3 cup diced candied citron (skipped this and added 1 large orange zest)
- 6 ounces marzipan (I did not have marzipan to do the marzipan surprise)
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. (I didn’t have to with one of the loaves because I used the new ManPans baking sheet)
Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet.
Cover with a damp cloth and combine 1 tablespoon milk and 1 egg. Brush dough gently with milk mixture.
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.
*This year I did a sugar glaze like on the Cooking Light Magazine. Here is the recipe:
Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over cooled loaves
Hope you are having a FABULOUS week:)Thank you for stopping by to say HELLO:)