Friday, November 6, 2015

Cinnamon Apple Almond Ring!

Here it is - November already! Amazing how you can turn a calendar page and the pace picks up all of a sudden! I am not a fan of beginning Christmas celebrations prior to Thanksgiving....however, reality (and all the local committees I serve on.....) demand that I start focusing my thoughts in that direction. The Christmas Light Show committee has to have the "Gingerbread House" set up and on display by November 19; The Way Station Gala committee's Christmas gala is happening THIS weekend; the Candlelight Tour of Churches will be held on Dec. 4, so we've got to get things together NOW; Church cantatas begin their practices; etc, etc. It's crazy......but it's crazy wonderful. I've just got to keep those loud, demanding voices at bay as I head into this special, special time of year, remembering that it's all about friends and family and loving those around us as we celebrate the One who came as Love Incarnate! 

Last Sunday, I got to share love in "bread language" -  I brought this coffee ring for the new congregation my hubby is pastoring. I just sort-of "made up" the recipe with things I had on hand, but it really turned out to be a keeper. It's pretty, it's easy ...and it's super-tasty! Looooooved it!

Cinnamon Apple Almond Ring

¾ Cup warmed milk
1 Tbsp./packet Red Star Platinum Yeast
3 Tbsp. butter, softened
1 egg
¼ Cup sugar
1 tsp. cinnamon
1 tsp. salt
3 Cups unbleached bread flour

1 Lg. apple, peeled, cored and finely chopped
¼ Cup sugar
2 tsp. cinnamon
1 Tbsp. instant Clear Jel
2 Tbsp. chopped almonds
Mix cinnamon, sugar and Clear Jel together. Stir in apples and almonds to coat

¾ Cup powdered sugar
1 Tbsp. butter, softened
½ tsp. almond extract
2-3 Tbsp. heavy whipping cream (or milk)
Stir together until of “drizzling” consistency

Sliced almonds, toasted (I toasted mine in a non-stick skillet –no butter or oil- for 3-5 minutes)

Place warmed milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled. Mix filling ingredients while dough is rising.

Remove dough from bucket and roll into a large rectangle, approximately 15x10”. Spread filling on rectangle. Starting from a long side, roll the dough as for cinnamon rolls. Pinch the edge together. Spray a baking pan and move the roll to the pan, placing the seam-side down. Bring together the two ends to form a ring. Pinch to seal. Using a kitchen shears or a sharp knife, cut from the outside to the center, leaving about 1 inch uncut at the center. Continue at one-inch intervals around the ring. Carefully turn each slice slightly , showing the center of each slice, laying each one on the prior slice. Cover and let rise 20-35 minutes (you may also put it in the frig overnight and bake in the am – remove from frig 30 minutes prior to baking. )  Bake at 375 for 25-35 minutes until golden. Cool on wire rack. Drizzle the icing over the rolls. Sprinkle with the toasted almonds. 

Be sure to check out more yeast bread recipes at


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