Updated: Tuesday, 12 Feb 2013, 11:47 AM CST
Published : Tuesday, 12 Feb 2013, 7:54 AM CST
Recipe featuring Fat Louie's Olive Oil Company. Click here to visit the online store.
1 cup milk
1/4 cup butter
1/2oz active dry yeast
1/2 cup white sugar
2/3 cup warm water
1 ½ tsp salt
1/2 tsp grated nutmeg
5 ½ cups flour
1 cup brown sugar
1 tbsp ground cinnamon
2/3 cup chopped walnut
1/2 cup flour
1/2 cup raisins
1/2 cup melted butter
1 cup confectioners' sugar
1 tbsp water
Purple, Green & Gold tinted sprinkles
Scald milk, remove from heat and stir in ¼ cup of butter. Allow mixture to cool to room temperature. In large bowl, dissolve yeast in warm water with 1 tbsp sugar. Let sit till creamy about 10 minutes.
When yeast begins to bubble, add cooled milk, and whisk in eggs. Stir in remaining sugar, salt and nutmeg. Whisk flour into mixture 1cup at a time. When dough has began to pull together, place on a lightly floured surface and knead until smooth and elastic about 8 to 10 minutes.
Lightly oil large bowl, place dough in bowl and coat with oil (we use Fat Louie's Apple Cinnamon Olive Oil) Cover with plastic wrap and let rise in until doubled in size. About 2 hours. When risen divide dough in half.
Preheat oven to 375 degrees. Line 2 sheet pans with parchment paper.
Roll dough halves into large rectangles. Sprinkle filling evenly over dough and roll each half like a jelly roll. Bring ends of each together to form oval shape. Place each ring on cookie sheet. At 1 inch intervals score dough 1/3 deep. Let rise till doubled in size; about 45 minutes.
Bake in preheated oven for about 30 minutes. Push the doll into the bottom of the cake. Decorate while warm.
Combine brown sugar, ground cinnamon, chopped walnuts, ½ cup flour and ½ cup raisins. Pour ½ cup melted butter over the cinnamon mixture and mix till crumbly.
Combine confectioners sugar with 1 to 2 tablespoons of water.