Three Kings Ring
Yields 12 servings
4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 envelopes Fleischmann’s RapidRise Yeast
1/2 cup water
1/3 cup milk
1/4 cup butter
1 tablespoon grated orange peel
1/2 cup finely chopped dates
1/2 cup finely chopped candied mixed fruit
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 foil wrapped tiny doll OR coin
1 egg white
1 cup powdered sugar
1 to 2 tablespoons orange juice OR milk
Mix 1 cup flour, sugar, salt and yeast in a large mixing bowl. Heat water, milk and butter to 120° F to 130° F. Stir warm liquids into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and orange peel, beating well. Mix in enough remaining flour to make a soft dough that does not stick to the sides of bowl.
Turn out onto floured surface; knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
Combine dates, candied fruits and walnuts in bowl; set aside.
Roll dough into a 14 X 12-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle fruit/nut mixture over dough. Place foil wrapped doll in center of dough. Roll up tightly from long end, as for jelly roll; pinch seam to seal. Roll dough back and forth gently to stretch to about 26 inches in length. Place rope, seam side down, on large greased baking sheet. Form into ring; pinch ends to seal.
Cover. Let rise in warm, draft-free place until doubled in size, about 40 minutes.
Preheat oven to 375° F.
Beat egg white with a fork; brush on dough. Bake for 25 to 30 minutes or until golden brown. Remove from baking sheet; cool on wire rack. Drizzle with glaze and garnish with additional candied fruits, if desired.
To make glaze: Combine powdered sugar with orange juice in small bowl. Beat until smooth with fork or wire whisk.
Serving Size: 1 slice (1/12 of recipe; 4.3 ounces)
Calories 400; Total fat 11 g; Saturated fat 4.5 g; Cholesterol 85 mg; Sodium 180 mg; Carbohydrates 68 g; Dietary fiber 3 g; Sugars 34 g; Protein 9 g