Three Kings Ring
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||2 Teaspoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Candied red pineapple||1⁄4 Cup (4 tbs)|
|Candied green pineapple||1⁄4 Cup (4 tbs)|
|Walnut halves||1⁄2 Cup (8 tbs)|
In large mixing bowl combine 1 1/2 cups of the flour and the yeast.
In a saucepan heat milk, butter or margarine, granulated sugar, and salt just till warm (115°F to 120°F), stirring constantly till butter almost melts.
Add milk mixture to dry mixture in mixing bowl; add eggs and cinnamon.
Beat at low speed of electric mixer for 1/2 minute, scraping side of bowl constantly.
Beat for 3 minutes at high speed.
By hand, stir in chopped walnuts, the 1/2 cup candied fruits and peels, orange peel, lemon peel, and enough of the remaining flour as you can mix in using a spoon.
Turn out on well-floured surface.
Knead in remaining flour to make a stiff dough.
Continue kneading till dough is smooth and elastic (6 to 8 minutes).
Place dough in lightly greased bowl, turning once to grease surface.
Cover; let rise till double (about 1 1/2 hours).
On lightly floured surface roll dough into a 26-inch rope.
Carefully seal ends together to form a ring.
Place on greased baking sheet.
Cover; let dough rise till almost double (40 to 50 minutes).
Bake in 375°F oven for 10 minutes.
Cover with foil; continue baking for about 10 minutes more.
Cool on wire rack.
In bowl add enough light cream to sifted powdered sugar to make of drizzling consistency.
Frost cooled coffee cake.
Decorate ring with "poinsettias" made out of candied pineapple pieces.
Place a walnut half in the center of each poinsettia.