ENVELOPE INSTANT DRY YEAST RECIPES

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Steps:

• Sprinkle yeast over warm water in small bowl. Stir in 1 tablespoon of the granulated sugar. Let stand 5 to 10 minutes or until foamy. Add 3/4 cup (1 1/2 sticks) of the butter to warm milk in medium bowl; stir until melted. Set aside.
• Meanwhile, mix 2 cups of the flour, remaining 1/3 cup granulated sugar, 4 of the eggs, 1 teaspoon of the cinnamon and salt in large mixer bowl with dough hook attachment 1 minute on low speed or until well blended. Add yeast mixture, milk and butter mixture, and orange extract; beat 2 minutes. Gradually add 2 cups of the remaining flour, beating for 2 minutes. (Dough should be soft and slightly sticky.) Turn out dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. (Dough should not feel dry but soft and slightly tacky.)
• Place dough in buttered or oiled bowl. Roll dough in bowl and turn greased side up. Cover bowl with buttered or oiled plastic wrap. Place bowl in warm, draft -free place, such as inside of microwave oven or turned off oven. Let dough stand 1 to 2 hours or until almost doubled in size.
• Meanwhile, beat remaining 1/4 cup (1/2 stick) butter and confectioners' sugar in medium bowl with electric mixer on medium speed until blended. Add remaining 1/2 cup flour, remaining 1/4 teaspoon cinnamon and egg yolk; beat to form a smooth paste. Divide in 6 equal pieces. Wrap with plastic wrap. Set aside.
• When dough has almost doubled in size, punch down to remove air. With floured hands, remove from bowl onto floured surface. Knead a few times then shape into a ball. Roll dough into a 40–inch long by 2-inch wide log. Place on large parchment-lined baking sheet. Bring ends of dough together to form a large oval ring. With wet hands, press to seal ends. Cover with clean kitchen towel. Place baking sheet in slightly warm, draft-free place. Let dough stand 1 to 2 hours longer or until almost doubled in size.
• Preheat oven to 350°F. Beat remaining egg until well blended. Brush dough ring with beaten egg. Roll pieces of confectioners’ sugar mixture into 3-inch long by 1 1/2-inch wide strips. Arrange strips decoratively on dough ring. Garnish with candied fruit pieces and sliced almonds as desired.
• Bake 25 to 35 minutes or until golden brown and dough sounds hollow when tapped. Cool completely on wire rack.