4 cups of wheat flour
2 tablets of fresh yeast
1/2 cup of milk
2/3 cup of granulated sugar
2 eggs, at room temperature
3/4 cup of unsalted butter or margarine, at room temperature
1 pinch of salt
1 tablespoon of grated ginger
zest of 1 lemon
Filling:
400g of hazelnuts or almonds, chopped
50g of dried cranberries, cut into strips
orange juice
1/2 cup of honey
2 egg yolks
1 1/2 tablespoons of rum
To decorate:
2 tablespoons of unsalted butter
confectioner's sugar
4 cups of wheat flour
2 tablets of fresh yeast
1/2 cup of milk
2/3 cup of granulated sugar
2 eggs, at room temperature
3/4 cup of unsalted butter or margarine, at room temperature
1 pinch of salt
1 tablespoon of grated ginger
zest of 1 lemon
Filling:
400g of hazelnuts or almonds, chopped
50g of dried cranberries, cut into strips
orange juice
1/2 cup of honey
2 egg yolks
1 1/2 tablespoons of rum
To decorate:
2 tablespoons of unsalted butter
confectioner's sugar
In a large bowl, sift the flour
Make a well in the center
In another bowl, combine yeast, 4 tablespoons of warm milk, and 1 tablespoon of granulated sugar
Mix well and pour into the well
Cover and let rise at room temperature for about 20 minutes, or until it has doubled in volume
Join the dough with eggs, remaining milk, unsalted butter or margarine, granulated sugar, salt, grated ginger, and lemon zest
Work the dough with your hands until it is smooth and not sticky anymore (about 15 minutes)
Make a ball with the dough and place it back in the bowl
Cover and let rise at room temperature for another 30 minutes
For the filling, if using almonds, toast them in an oven or toaster until the skin raches
Then, peel and chop them
If using hazelnuts, simply chop them
In one bowl, combine cranberry strips and orange juice
In another bowl, mix honey with egg yolks and rum
Join the nuts or almonds, and cranberries, and stir well
The filling should have a good consistency to spread
Knead the yeast dough again, place it on a floured surface, and roll it out into two rectangular shapes about 1 cm thick
Spread the filling evenly over one of the rectangles, leaving a 1 cm border around
Fold the other half over the filling, making sure to seal the edges well
Place the two rings in a baking dish
Cut strips of aluminum foil and wrap around the rings, securing with clips to maintain their shape
Cover and let rise at room temperature for another 30 minutes
Preheat oven to moderate heat (170°C) and bake for 60 minutes or until golden brown
In a pan, melt unsalted butter and brush over the warm rings
Let cool completely before wrapping in aluminum foil and dusting with confectioner's sugar at time of wrapping for gift (because the sugar mellows)
Storage life: 4 to 6 weeks
Make 2 rings.
