This holiday breakfast kuchen is so pretty on a holiday table. Easy to make. Enjoy the “oohs and ahs” when company comes!
This pastry makes a wonderful gift. Just double the recipe and you can get three nice sized rings out of it.
Holiday Wreath Breakfast Kuchen
1 pkg. dry yeast
1 1/4 cups water
1/4 cup and a “drop” sugar
4 1/2 cups flour
1 tsp. salt
2 cold sticks butter
1 cup powdered sugar
1 T. butter, softened
milk to the desired consistency
Green and red cherries, drained
In WARM BOWL dissolve 1 pkg yeast, ¼ c water, drop of sugar
SECOND BOWL: 3 cups flour, ¼ c. sugar, 1 tsp salt, 2 cold sticks margarine, cut in using a pastry blender or two knives.
ADD 2 beaten EGGS, 1 cup water and yeast mix. MIX. Add 1 ½ cup more flour. COVER and refrigerate at least 2 hours…to 3 days.
Using a rolling pin, ROLL FLAT on floured surface.
Sprinkle generously with cinnamon, sugar and chopped walnuts.
Roll into a tube and connect the open ends making a ring.
Set the ring of dough on greased cookie sheet*.
Cut slices 1 inch wide and ¾ way through.
Twist sections onto their side, forming a “wreath”
LET RISE 20 minutes.
Bake 375° degrees 25-30 minutes.
Drizzle with a powdered sugar glazed icing.
*No need to grease if using an AirBake cookie sheet.
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