Portions:
12
Ingredients
- 1 teaspoon maple sugar
- 1 packet dried yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup softened butter
- 1/4 cup maple sugar
- Pinch of salt
- 3 cups all-purpose flour
- 1 egg, beaten
Garnish
- 1/4 cup maple butter
- 1/4 cup almond powder
- 2 packages cream cheese
- 1/2 cup dried cranberries
- Melted butter
- Maple sugar flakes
Method
- In a bowl, dissolve maple sugar and yeast in warm water, and let sit for 10 minutes.
- In a casserole, heat milk, butter, maple sugar and salt until fully dissolved. Pour into a large bowl.
- Add half of the flour and the yeast mixture, and beat well using a whisk. Add beaten egg and the remaining flour and knead well.
- Place dough on a well-floured surface, cover with a clean cloth and let rise for 1 1/2 hours.
- Meanwhile, mix maple butter and almond powder until you obtain a smooth consistency. Set the almond mixture aside.
- Then take the dough that has risen and roll it out into a rectangle. Spread it with cream cheese, then scatter on it pieces of the almond mixture and dried cranberries.
- Roll up length-wise to make a thick roll, then pinch the ends together to form a ring. Seal the edges.
- Place the ring on a cookie sheet laid with wax paper.
- Using scissors, make deep cuts at 5 cm (2 in) intervals, but do not cut slices apart. Instead, twist each slice and lay it over the previous one.
- Cover with a clean cloth and let rest for 45 minutes.
- Preheat oven to 375 °F. Baste the ring loaf with melted butter and sprinkle with maple sugar flakes.
- Bake for 35 minutes.
