Recipe: Cinnamon Twist Wreath

CINNAMON TWIST WREATH

1 pkg. active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/2 cup butter or margarine, melted
1/4 cup plus 2 tablespoons sugar, divided use
2 eggs
1 tsp. salt
4 1/2 cups all-purpose flour
4 tbsp. butter or margarine, softened
1/2 cup sugar
2 tbsp. ground cinnamon
1 egg beaten with 1 tbsp. water
2 tbsp. sugar

Dissolve yeast with a pinch of sugar in 1/4 cup warm water.

In a large bowl, combine the remaining milk, 1/2 cup melted butter, 1/4 cup sugar, 2 eggs and salt. Add the yeast mixture. Add as much flour as needed to make a soft dough, about 4 1/2 cups. Knead 5 minutes until smooth. Place in greased bowl. cover, let rise until doubled, 1 1/2 hours.

Punch down. Roll on a lightly floured board into a rectangle, about 9-by-18-inches. Spread with 4 tablespoons softened butter. Combine remaining sugar with cinnamon. Sprinkle over buttered dough.

Roll up jelly-roll style, starting at longer end. shape into a ring. Place seam-side down on greased baking sheet. Slice through dough every inch, starting at outside, cutting only 2/3 through. Separate each section and turn to expose center. Cover. Let rise about 30 minutes.

Brush with egg-water mixture. Sprinkle with remaining 2 tablespoons sugar.

Bake at 375 degrees F for 25 to 30 minutes until golden brown.

From: Lisa, NM, SueA, 07-19-97