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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. | 2. In a small saucepan heat and stir milk, the 1/3 cup butter, the 1/3 cup granulated sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. | 3. Add milk mixture to flour mixture; add eggs. | 4. Make-Ahead Tip: Up to 1 week ahead, bake bread; cool, wrap, and freeze. | 5. Thaw and drizzle with icing before serving. | 6. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. | 7. Beat on high speed for 3 minutes more. | 8. Using a wooden spoon, stir in as much of the remaining flour as you can. | 9. Turn the dough out onto a lightly floured surface. | 10. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). | 11. Shape the dough into a ball. | 12. Place in a lightly greased bowl; turn once to grease the surface. | 13. Cover and let rise in a warm place until double (1 to 1-1/2 hours). | 14. Punch dough down. | 15. Turn out onto a lightly floured surface. | 16. Cover and let rest for 10 minutes. | 17. Roll dough into a 20xl2-inch rectangle. | 18. Spread with the 3 tablespoons softened butter. | 19. For filling, in a small mixing bowl combine the 1/4 cup granulated sugar and the 2 teaspoons cinnamon. | 20. Add mixed fruits and peels and almonds; toss gently to coat. | 21. Sprinkle the mixture onto the surface of the dough. | 22. Starting at a long side, loosely roll up dough jelly-roll style. | 23. Moisten edges; pinch firmly to seal. | 24. Place roll, seam side down, on a greased baking sheet. | 25. Bring ends together to form a ring. | 26. Moisten ends; pinch together to seal ring. | 27. Flatten slightly. | 28. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. | 29. Cover and let rise in a warm place until nearly double (30 to 40 minutes). | 30. Bake in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when tapped. | 31. (If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.) Remove from baking sheet; cool on a wire rack. | 32. For icing, in a small mixing bowl combine powdered sugar and vanilla. | 33. Stir in enough of the orange juice to make an icing of drizzling consistency. | 34. Spoon icing over ring. | 35. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3 1/4 - 3 3/4	cups		-	-	-	-
active yeast	1	package		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
butter	1/3	cup		256.5	11.7855	8.0145	21.6
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
butter	3	tablespoons	softened	256.5	11.7855	8.0145	21.6
sugar	1/4	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
cinnamon	2	teaspoons	ground	-	-	-	-
fruit	3/4	cup	diced mixed candied	18.81	4.4649	0.8118	0.1287
almond	1/2	cup	chopped toasted	963.56	0.0	0.0	109.0
sugar	1	cup	sifted powdered	106.6	20.0027	3.3367	1.6640000000000001
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
orange juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
cinnamon			ground	-	-	-	-
orange			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.