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Three Kings Bread

Mexican.Chef's picture
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 Cup (16 tbs)
  All purpose flour 5 1⁄4 Cup (84 tbs)
  Instant nonfat dry milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Cup (16 tbs) (At Room Temperature)
  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 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Tablespoon
  Grated lemon peel 1 Tablespoon
  Half and half 3 Tablespoon
  Sifted powdered sugar 2 Cup (32 tbs)
  Vanilla 1⁄2 Teaspoon
  Candied fruits 1⁄2 Cup (8 tbs) (To Decorate)
  Nuts 1⁄2 Cup (8 tbs) (To Decorate)

In a large bowl, stir yeast into warm water and let stand until softened (about 5 minutes).
Add 1 1/4 cups of the flour and dry milk; beat well with a wooden spoon for 2 to 3 minutes.
Cover and set aside in a warm place for 30 minutes.
Meanwhile, in another bowl, beat butter, granulated sugar, and salt until blended.
Beat in eggs, one at a time.
Add to yeast mixture and beat for 3 minutes.
Gradually stir in enough of the remaining flour to make a stiff dough.
Knead on a well-floured board until dough is smooth and elastic (about 8 minutes).
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Combine raisins, walnuts, cherries, orange peel, and lemon peel in a small bowl.
Punch dough down and turn out onto a floured board; pat into a 10-inch round.
Top dough with fruit-nut mixture, fold up edges, and knead until fruits and nuts are evenly distributed.
Divide dough in half; shape each half into a roll about 20 inches long and place each roll on a greased baking sheet.
Join ends to form rings.
Cover lightly and let rise in a warm place until puffy (about 30 minutes).
Bake, uncovered, in a 400° oven until bread sounds hollow when tapped on bottom (25 to 30 minutes).
Let loaves cool on racks.
Stir together half-and-half, powdered sugar, and vanilla; drizzle evenly over loaves.
Decorate with candied fruits and nuts.

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