Sunflower & Cinnamon Coffee Braid
2 Pkgs. Active dry yeast Filling:
3/4 cup roasted sunflower kernels, chopped Icing: 1 3-ounce package cream cheese 1. Dissolve yeast in ½ cup warm water. 2. Heat milk and pour over sugar, butter, and salt in mixing bowl. 3. Beat eggs slightly and add to mixture. Stir in one cup flour; cool
mixture to lukewarm. Add yeast, stir. 4. Add enough of remaining flour to make soft but manageable dough. (It will be softer than bread dough).
5. Form dough into a ball, cover, and let rest for 10 minutes. 6. Knead for 10 to 12 minutes, or until blisters can be seen just under the surface. 7. Put kneaded dough in a greased bowl and grease the
surface lightly. Let rise until doubled. 8. Punch down. Roll dough into a rectangle 9 x 24 inches. Cut into thirds lengthwise, so each strip measures 3 x 24 inches. 9. Prepare filling
by combining sunflower kernels, honey, cinnamon, and salt in a small bowl. 10. Spread one-third of filling down the center of each of the three strips of dough. Pinch the edges together firmly over the
filling creating a tube-like strip. 11. Braid the three tubular strips of dough on a greased jellyroll pan. Let rise until doubled. 12. Bake in a preheated 375¥ F. oven for about 25-30 minutes. 13. Cool slightly, and remove from pan. Spread icing over the top of the braid. (May be prepared ahead and frozen.)
Source: The National Sunflower Association
1/2 cup warm water (110¥F)
3/4 cup milk, warmed
1/3 cup granulated sugar
6 Tbsp. butter or margarine
1 tsp. Salt
4 - 4½ cups bread flour
1/3 cup honey
1 tsp. Cinnamon
1/4 tsp. Salt (omit if kernels are already salted)
1 Tbsp. cream
3 Tbsp. confectioner's sugar
