5 1/2 To 6 - cups flour
1/4 cup Sugar
2 tsp Salt
2 1/4 oz Envelopes active dry yeast
1 cup Milk
1 cup Butter or margarine
2 Eggs, at room temperature
FILLING:
1 1/2 cup Raisins
1 cup Chopped walnuts
1/4 cup Packed brown sugar
2 tsp Cinnamon
TOPPING:
1 Egg, beaten
DOUGH:
Cinnamon Icing
Walnuts and raisins
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In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat milk, water and butter 120 to 130 degrees; add to flour mixture. Beat 2 minutes. Add eggs and another 1/2 cup flour, beat 2 minutes. Stir in enough flour to make a stiff dough. Cover bowl with oiled plastic wrap. Let rise 20 minutes.
Combine filling ingredients: set aside. Turn dough onto floured surface; divide in half. For each wreath, roll half the dough into and 18 x 10" rectangle. Spread with half the filling; roll into 18" log. Pinch seams. Place, seam sides down, on an aluminum foil lined baking sheets.
Form each into a circle; pinch ends together. Slash dough at 1" intervals; gently, turn each piece of dough on its side. Cover with oiled plastic wrap; let rise 45 minutes or until double in size. Preheat oven to 375 degrees. Brush dough with beaten egg. Bake 25 minutes or until golden. Cool on racks. Drizzle on cinnamon icing. Decorate with walnuts and raisins. Makes 2 coffee breads.
Cinnamon Icing:
In a small bowl, combine 1/4 cup packed brown sugar and 1 tablespoon boiling water; mix to dissolve sugar. Whisk in 1 cup powdered sugar, 1/4 teaspoon cinnamon and 2 to 3 tablespoons milk to make a smooth glaze.
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