Ingredients
- 1 envelope active dry yeast
- 1/4 cup warm water, (105°F to 115°F)
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 1/3 cup warm milk, (105°F to 115°F)
- 1 cup (2 sticks) butter, softened, divided
- 4 1/2 cups flour, divided
- 5 eggs, at room temperature, divided
- 1 1/4 teaspoons McCormick® Ground Cinnamon, divided
- 1/2 teaspoon salt
- 4 teaspoons McCormick® Pure Orange Extract
- 1/2 cup confectioners’ sugar
- 1 egg yolk
- Candied dried fruit, such as cherries, figs, oranges, lemons, mango or pineapple and Sliced almonds.
Method:
- Activate yeast in warm water with sugar. Melt butter in warm milk.
- Mix flour, sugar, eggs, cinnamon, and salt. Add yeast mixture, milk, and butter. Knead until elastic.
- Let dough rise until nearly doubled in size.
- Prepare a paste with butter, confectioners’ sugar, flour, cinnamon, and an egg yolk.
- Shape dough into a ring and let it rise again.
- Brush with egg, decorate with paste strips, candied fruit, and almonds.
- Bake until golden and hollow-sounding. Cool on a wire rack.