Sugar 'n' Spice Wreath

 

1/4

cup water

3/4

cup sour cream

1

egg

3

cups Gold Medal® Better for Bread™ bread flour

3

tablespoons granulated sugar

1

teaspoon salt

2

teaspoons bread machine or quick active dry yeast

1

egg, beaten

3

tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar

1/4

teaspoon ground cinnamon

1/4

teaspoon ground cloves

1/4

teaspoon ground nutmeg

• 1 Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• 2 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• 3 Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• 4 Heat oven to 350º. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.