Recipe - Iced Cinnamon Wreath - Mezonos And Parve

1 pack Dry yeast
1 cup Warm milk; (I use rice milk)
1 tablespoon Sugar
1 One half teaspoon Salt
2 One half 3 cup flour
5 tablespoon Margarine

FILLING
1 Stick margarine; (1/2cup)
4 tablespoon Sugar
4 teaspoon Cinnamon
6 tablespoon Chopped walnuts
Raisins

GLAZE
1 lg Egg

TOPPING
One half cup Confectioners sugar
1 tablespoon Hot water
1 tablespoon Chopped walnuts

Dissolve yeast in milk.Mix dry ingredients. Add wet to dry.Knead till
smooth. Place in greased bowl, cover with damp cloth, let doubleabout 1
hour. For filling: beat margarine add sugar and cinnamon. Punch down dough.
Roll into 22"x14" rectangle. Spread filling to within 1/2" of edge.
Sprinkle with nuts. With long side, roll up jelly roll style. Cut into 9
equal pieces (this makes very big buns). Grease tube or round pan. place
buns inside and cover with a damp cloth. Let rise 1 hour. Brush top with
glaze. Place rack on lowest rack in oven. Bake 325* for 15 minutes. Move
rack up 1 level, bake 15 minutes more. Let cool, Mix confectioners sugar
with water till slightly thick, drizzle on top of buns, sprinkle chopped
walnuts on top if desired. I like to divide the dough into 18 pieces and
put it into 29" round pans. I find the bigger ones too doughy and these
totally PERFECT!!!

Posted to JEWISHFOOD digest by "Aliza Blizinsky" alizab@hotmail.com on
Feb 13, 1998