KINGS BREAD RECIPES RECIPES

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.

Steps:

• In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
• In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
• In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
• Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
• Cool on a wire rack before slicing.