Cooking Class--SPECIALTY BREADS

FESTIVE HAZELNUT CHERRY BREAD

Bread:
3/4 cup sugar

3/4 cup butter

3/4 cup orange juice

1 tsp salt

1 pkg yeast

3/4 cup warm water

4 cups flour
1 egg
1 Tbsp grated orange peel
1 tsp vanilla

Filling:
1/2 cup sugar
2/3 cup chopped nuts
1/2 cup maraschino cherries, well drained, coarsely chopped
1 Tbsp grated orange peel
3 Tbsp butter, softened
1 egg, slightly beaten
1 Tbsp milk

Glaze:
3/4 cup powdered sugar
1/2 tsp grated orange peel
3 tsp orange juice

In saucepan combine 3/4 cup sugar, 3/4 cup butter, 3/4 cup orange juice and salt.  Cook over medium heat, stirring occsionally until butter is melted. Cool to warm. In large mixer bowl dissolve yeast in warm water; add butter mixture, 2 1/2 cups flour, 1 egg, 1 Tbsp grated orange peel and 1 tsp vanilla. Beat at medium speed, scraping bowl often, until smooth.  By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size.

Punch down and divide in thirds. Place 2 thirds together and leave 1 third as a smaller ball. Let rest for 10 minutes. Meanwhile in a medium bowl stir together 1/2 cup sugar, toasted nuts, cherries and 1 tbsp orange peel. On lightly floured surface roll 2/3 of dough into a 15x9 inch rectangle. Cut into 3 strips. Spread dough with 2 tablespoons butter to within 1/2 inch of edge. For each strip bring 15 inch sides up together. Place on a greased 15x10 inch jelly roll pan; form into a ring. Pinch ends and seal well. Repeat with remaining 1/3 dough, 1 tbsp butter and remaining sugar mixture, except roll dough to 12x9 inch rectangle, making a smaller ring.

Cover; let rise about 30 minutes. Heat oven to 375 degrees. Bake for 20-25 minutes or until lightly browned. In small bowl stir together 1 egg and 1 tbsp milk; brush breads with egg mixture. Continue baking for 5 to 10 minutes or until golden brown. Remove from pans; cool on wire racks.  In small bowl stir together all glaze ingredients, drizzle half of glaze over large ring. Place smaller ring on top of large ring; drizzle with remaining glaze.