Honey Almond Winter Wreath

• 1/4 cup unsalted butter browned, cooled
• 1/2 cup whole milk
• 1 packet active dry yeast
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 2 eggs room temperature
• 2 tablespoons honey
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 tablespoons almond milk
• 1 tablespoon honey
• 1/2 cup sugar
• 2 teaspoons cinnamon
• slivered almonds
• powdered sugar
• cranberries

1. Brown butter in small saucepan, allow to cool.
2. While butter cools, proof yeast in 1/2 cup of warmed milk (I never use a thermometer, just slightly warmer than room temp, cool enough to touch comfortably).
3. In large mixing bowl or bowl of stand mixer, combine flour and salt, set aside.
4. In a medium mixing bowl, combine eggs, honey, and extracts.
5. Once butter has cooled, and yeast is frothy, combine with other wet ingredients. Whisk to combine.
6. Add wet ingredients to dry ingredients, stirring until integrated. Slowly add remaining milk and knead together until thick dough forms.
7. Knead by hand for 10-15 minutes, or by stand mixer on medium speed for 5-10 minutes, until dough becomes springy and elastic.
8. Cover and allow to rise in a warm place for an hour and a half, or until doubled in size. (Or overnight for 8-10 hours in a refrigerator).
9. Turn oven to 350 F degrees and prepare a large baking sheet with a Silpat or parchment paper and cooking spray.
10. In one small bowl, mix together almond milk and honey. In another small bowl, mix together cinnamon and sugar.
11. Punch down dough and roll out into an 8" by 30" rectangle.
12. Paint on honey and almond milk mixture, then generously sprinkle the cinnamon sugar over the top.
13. Roll the dough up tightly as if you're making cinnamon rolls, starting in the middle and moving outwards. You will have a 30" strip of dough.
14. Cut down the center length-wise, exposing the cinnamon sugar and dough stripes in the middle. You will now have 2 30" strips.
15. Move dough to prepared baking sheet, being careful not to spill the filling, and begin to twist the two strips around each other. Make sure the dough sides are back to back, displaying the cinnamon stripes on the outside. It will look like a twisted churro.
16. Form the dough into a wreath shape and pinch the ends together. Dab on a little extra honey almond milk mixture, and sprinkle on some extra sugar and cinnamon. Top with slivered almonds.
17. Bake on center rack for 20-25 minutes.
18. Allow to cool on pan.
19. Decorate with powdered sugar and cranberries (don't eat raw cranberries unless you really want to), and serve with honey or a light glaze made with almond milk and powdered sugar.

unsalted butter, milk, active dry yeast, flour, salt, eggs, honey, vanilla, almond, almond milk, honey, sugar, cinnamon, almonds, powdered sugar, cranberries

Taken from www.yummly.com/recipe/Honey-Almond-Winter-Wreath--1488339 (may not work)