Ingredients
Scale
- 2 packages of instant yeast
- 1/4 cup of lukewarm water
- 1 cup of milk (scalded)
- 1/2 cup of sugar
- 2 teaspoons of salt
- 1/4 cup of shortening
- 5 cups of flour, sifted
- 2 eggs
- 2 teaspoons of lemon zest
- Red and green food coloring
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- Candied cherries for decorating
Instructions
- Soften (activate) yeast in lukewarm water.
- Scald milk, add sugar, salt and shortening. Stir well and remove from heat and allow to cool to lukewarm.
- Add enough flour to make a thick batter.
- Add softened (activated) yeast, eggs and lemon zest – beat well.
- Add enough flour to make a soft dough.
- Turn out onto a pastry board.
- Divide into 3 parts.
- In two parts, add food coloring until the desired shade of red and green. Leave the 3rd as is for white.
- Shape into large balls, place in greased bowls and allow to rise about 1 ½ hours
- Punch down the dough.
- Roll each part into a rope.
- Braid together and bring into a circle – pinching the ends together to create a wreath.
- Let rest until doubled in size
- Preheat the oven to 350° F
- Bake for about 30 minutes. (After 15 minutes, cover with a foil tent to prevent over-browning.)
- Let cool for 10 minutes and add glaze, followed immediately with candied cherries.
- Prep Time: 3 hours
- Cook Time: 30