Prepare to embark on a mouthwatering journey with our irresistible Iced Cinnamon Wreath Mezonos and Parve - a treat that promises to transform your ordinary baking experience into an extraordinary culinary adventure! This stunning pastry isn't just a recipe; it's a work of art that blends traditional Jewish baking techniques with a modern, eye-catching presentation that will have your guests swooning from the first glance.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Jewish
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup margarine
- 1/2 cup water
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk the dry ingredients together until evenly mixed.
- Add the margarine to the dry ingredients. Using a pastry cutter or your fingers, mix the margarine into the flour mixture until it resembles coarse crumbs.
- Gradually add the water to the mixture, stirring until a dough forms. You may need to add a little more water if the dough is too dry, but be careful not to make it too sticky.
- Once the dough is formed, turn it out onto a lightly floured surface. Knead it gently for a minute or two until it is smooth and well combined.
- Divide the dough into two equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
- Twist the two ropes together to form a braided shape, then shape the twisted dough into a wreath by bringing the ends together and pinching them to seal.
- Place the wreath on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- While the wreath is baking, prepare the icing. In a small bowl, combine the powdered sugar and milk. Mix until smooth and creamy, adjusting the consistency with more milk or powdered sugar as needed.
- Once the wreath is done baking, remove it from the oven and allow it to cool on the baking sheet for about 10 minutes.
- Transfer the cooled wreath to a serving platter. Drizzle the icing over the top of the wreath, allowing it to flow down the sides for a decorative finish.
- Let the icing set for a few minutes before slicing and serving. Enjoy your Iced Cinnamon Wreath, perfect for any occasion!
Tips
- Temperature Matters: Ensure your margarine is at room temperature for easier mixing and a more consistent dough texture.
- Kneading Technique: When working the dough, be gentle but firm. Overworking can make the wreath tough, while under-working can lead to uneven baking.
- Braiding Perfection: When twisting the ropes, aim for consistent thickness to ensure even baking and a beautiful appearance.
- Icing Consistency: For the perfect drizzle, start with a slightly thicker icing and gradually thin it out. The ideal consistency should flow smoothly but not run completely off the wreath.
- Cooling is Crucial: Allow the wreath to cool completely before icing to prevent the sugar from melting and creating a messy appearance.
- Storage Tip: This wreath stays fresh for 2-3 days when stored in an airtight container at room temperature, making it perfect for preparing in advance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 2g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
