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Three Kings' Bread With Candied Fruits And Nuts

Mexican.Chef's picture
Ingredients
  Active dry yeast 2 Tablespoon (Two 1 Tablespoon Packages)
  Warm water 1 Cup (16 tbs) (About 110 Degrees)
  All-purpose flour 5 1⁄4 Cup (84 tbs), unsifted
  Instant nonfat dry milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Pound (1 Cup)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 3
  Raisins 1⁄2 Cup (8 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Chopped candied cherries 1⁄4 Cup (4 tbs)
  Grated orange peel 1 Tablespoon
  Grated lemon peel 1 Tablespoon
  Half and half/Whipping cream 3 Tablespoon (Light Cream)
  Sifted powdered sugar 2 Cup (32 tbs)
  Vanilla 1⁄2 Teaspoon
  Candied fruits 1⁄2 Cup (8 tbs)
  Candied nuts 1⁄2 Cup (8 tbs)
Directions

In a large bowl, dissolve yeast in warm water.
Add 1 1/4 cups of the flour and dry milk; beat well with a wooden spoon for 2 to 3 minutes.
Cover and leave in a warm place about 30 minutes.
Meanwhile, in a separate bowl, cream butter with granulated sugar and salt.
Beat in eggs, one at a time; add to yeast mixture; beat for about 3 minutes.
Gradually stir in 3 3/4 cups of the flour.
Turn out dough on lightly floured board and knead until smooth and elastic (about 8 minutes); place in greased bowl.
Turn over to grease top; cover and allow to rise in a warm place until nearly doubled in bulk (about 1 1/2 hours).
Combine raisins, walnuts, cherries, orange and lemon peel.
Pat dough out to about a 10-inch round on a floured board; top with fruit-nut mixture.
Fold up edges of dough and knead in fruit and nuts until evenly distributed.
Divide dough in half; form each half into a long roll (about 20 inches); join ends of each roll to form rings and place each on greased baking sheet.
Cover and allow to rise about 30 minutes.
Bake in a 400° oven for 25 to 30 minutes or until bread sounds hollow when tapped.
Cool baked loaves; cut out a small triangle from top of one and insert a tiny doll (see note following); replace wedge.
Stir together half-and-half, powdered sugar, and vanilla.
Drizzle evenly over loaves.
Decorate with "jewels" of candied fruits and nuts, left whole or sliced attractively.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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