Recipe

Brain Power Pita Pockets Recipe

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Ingredients

2 lg Eggs; beaten
7 tb Heavy cream; up to 9
1/2 c Warm water;
2 c sliced mixed candied fruits
1 c Warm milk;
1 c Finely sliced hazelnuts
1/2 c Granulated sugar
4 1/2 c unbleached flour; up to 5
2 tb Or 2; packages active dry yeast
2 ts Salt
1/2 ts Mace
2 tb Grated lemon rind
2 c Powdered sugar
1/2 c Soft butter

Directions

Step #1 In a large bowl, stir yeast into water to soften.
Step #2 Add milk, mace, butter, sugar, lemon rind, salt, eggs, & 2 c flour.
Step #3 Beat vigorously for 2 mins.
Step #4 slowly add flour, 1/4 c at a time, until the dough begins to pull away from the side of the bowl.
Step #5 Turn dough out onto a floured work surface.
Step #6 Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Step #7 Put dough into an oiled bowl.
Step #8 Turn to coat the entire ball of dough with oil.
Step #9 Cover with a tightly woven towel & let rise until doubled, about 1 hr.
Step #10 Turn dough out onto a lightly oiled work surface & divide in half.
Step #11 Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle.
Step #12 Cover & let rest 5 mins on the work surface.
Step #13 Cut the dough into three 22-inch long strips.
Step #14 Mix the nuts & candied fruit.
Step #15 Fill the center of each strip with 1/2 c of the nut & fruit mixture.
Step #16 Bring edges together & pinch to seal forming three 22-inch-long strands.
Step #17 Lay the strands side-by-side on a parchment-lined baking sheet.
Step #18 Turn the baking sheet so the strands are facing lengthwise away from you.
Step #19 Starting in the center of the strands, then the left strand over the middle, the right over the middle, left over the middle, place the right strand over the middle strand (the right strand has now become the middle strand), etc.
Step #20 Continue this process until the strands are too short to braid.
Step #21 Do not pinch the end together.
Step #22 To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you.
Step #23 Place the middle strand over the right strand, middle over the right, middle over the left, then middle strand over the left, etc.
Step #24 , until the ends are too short to braid.
Step #25 Join the ends of the braid to form a wreath, & pinch to seal.
Step #26 Repeat with the other half of the dough.
Step #27 Cover with a tightly woven towel & let rise until almost doubled, about 45 mins.
Step #28 About 10 mins before baking, preheat your trusty oven to 375 degrees.
Step #29 Bake for 25 mins, or until the internal temperature of the loaf reaches 190 degrees.
Step #30 as soon as possible remove bread from baking sheet & cool on a rack for 20 mins.
Step #31 mix powdered sugar & cream.
Step #32 Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it).
Step #33 Drizzle over the top of each wreath.
Step #34 Yield: 2 wreaths.
Enjoy the Brain Power Pita Pockets recipe