Three Kings Ring
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Active dry yeast||1 Tablespoon (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|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Orange peel||2 Teaspoon, grated|
|Lemon peel||1⁄2 Teaspoon, grated|
|Light cream/Milk||1 Tablespoon|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Walnut halves||1 Tablespoon|
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° to 120°), stirring constantly.
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 sides of bowl constantly.
Beat 2 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 to make a stiff dough.
Turn out on well-floured surface.
Knead till 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 coffee cake rise till almost double (40 to 50 minutes).
Bake at 375° for 10 minutes.
Cover with foil; continue baking till done, about 10 minutes more.
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.