April 11, 2009 - 9:38pm
Peach Daisy Ring for Easter
Peach Daisy Ring for Easter.
This is our Easter Sweet Bread. Glazed with homemade peach jam, almond icing dotted with slivers of fresh almonds.
Sylvia
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Peach Daisy Ring for Easter
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Wishing you and you family a most happy Easter.
--Pamela
Thank you, Pamela and a Happy Easter to you and yours!
Sylvia
David
Hi David, Thank you it's a recipe from a very old book!
Sylvia
It has the advantages of looking simple and complicated all at the same time. Scrumptious!
Mini
Hi Mini,
Thank you for the nice compliment! It's a circle of sweet dough...I didn't roll out the dough....I just gently stretched into a large circle about a little less half inch in thickness...Do this on a lightly greased sheet pan...I used a large wide cookie pan. My dough allowed for apx. a 14" circle...then you place a glass in the center. Cut 4 even slices up to the glass. Then cut each of those slices into 5 more even slices...now you have 20...Take two and twist...and lay in the center where the glass was...twist all the rest taking two together and gently pressing the ends, gently coil each up closely to the center...Your Daisy!
Sylvia
hi sylvia
happy easter, it looks delisyoso nice toppings, picture great.. can you post the homemade peach jam what is made of...
vincent
Hi Vincent, I make a lot of jam...my husband really enjoys jam and it makes great gifts. We have access to so much year round organic fruits and veggies it's hard to resist the farmers markets for things just picked that morning. The freestone peaches are my favorite for peach jam making...for jam I use the fresh freestone peaches, sugar and liquid pectin. I pick the sweetest ones from the farmers. This is the last jar from last summers peach crop...stone fruits are available during the summer here at the farmers markets. Right now it's strawberry time! Just warm jam a little and brush it on your fresh baked sweets for a lovely shiney sweet glaze. Apple 'jelly' makes a nice glaze...it's clear! Very Thinly sliced quartered apples or use a madoline to slice thin ' fruits' placed all in a layered ring on a nice nut or puff pastry tart shell baked and apple glazed make for a lovely tasty and very easy tart! If you want to add more you can like a custard under the fruit on a firm tart shell.
Happy Easter to you and yours,
Sylvia
that's a wonderful creation. your creativity shines. i'd like to try my hand at it one day. when you say "glass", what kind of glass? sorry to be so curious!
Hi ques2008, Thank you for the very nice compliment! You need a glass with a large enough circumference to make room so the twisted and coiled center roll can have a place to sit! So use a large drinking glass centered on the dough. When you coil up the other rolls they won't quite reach the end of the slits...leaving plenty of room for the top roll...nothing needs to be to tight...the dough still has to proof! So shape everything nice and gently. I slice mine when eating. Or you will have 10 large individual rolls that can be pulled off...nine around and one on top. You can do lot's of things with this shape...I was thinking of putting some cinnamon sugar on one of the 2 pieces before they are twisted together. The flavor of the sweet dough, icing, almonds and jam...makes this an amazingly tasty little tea bread....my husband couldn't stop eating it and said he could hurt himself on it. The original recipe calls for apricot jam...you could use your favorite toppings...even cream cheese and fruits..plenty of places to tuck them in...it's very versitile shape! Use your very favorite sweet dough or sweet sourdough!
Sylvia
hi that looks amazing but complicated when you say twist the first two and place in centre are the rest not placed on top in the centre sorry if i sound confused.
okay i just re read your instructions at first i was picturing a ring. it makes more sense now so its a circle you stretch it into not a ring. so when you place the glass your actually placing it on the actual dough (centre of circle). i was wondering how did the centre puff up above the rest? i wanna make this soon it really makes a statement. looks beautful.
I've posted the recipe below! Thank you, and enjoy!
Sylvia
truly lovely "Almost" too beautiful to eat -- but not quite ;-) When you have time can you post recipe?
It's all gone,Thank you Moriah for the nice compliment, I was surprised how nice the flavors blended...next time a little more almonds!
Sylvia
again wonderful creation and lovely . like moriah say " if you have time can you post the recipe "? again thanks
vincent
Please let me know if you would like a recipe.
Sylvia
Sylvia, your a doll! I have homemade peach jam coming out my ears, and I assume it would be equally good with other jams and jelly's we have lurking around in the pantry. You sure out-did yourself!
Audra
Thank you, this coffee cake is so simple to make and good to eat! I always have plenty of jam..I have a fig tree! This is a good way to use up that extra jam!
Sylvia
we always had fig preserves from the figs on my mom's trees. She past away last Labor Day, so I went and dug up 2 sprouts from them and the plum tree's before we have to put the house on the market. I'd hate to loose them, esp. the plums. I make tons of jam from them every time the frost doesn't get them when they are small. I'm glad you posted this. We only eat jam on the weekends it seems, and I can't help but make it! The peach jam is also good on ice cream, no calories I'm sure! But who's counting! At least we know what went into it!
Audra
I love plum jam...used to have access to an orchard or several varieties. Very sorry about your Mom...what a lovely way to keep a memory..I once moved some of my moms iris..they mulitipied so nicely.
Sylvia
Now, I understand how to make your apricot ring. pictures really make it easier to learn. thanks so much for sharing that. mighty generous of you!
Your very welcome...the pictures do make it a lot easier!
Sylvia
Thanks Sylvia
Thanks for sharing this wonderfull sweet bread, you made a great job, you are so talented !!
Thanks for the recipe and the shaping instructions , i have to try it, it is really amazing and mouth watering.
You are welcome and thank you for the very nice compliment!
Sylvia
because I commented on them back on April 13th, but where did they go? I remember you put in a copy of the old cook book page with the picture instructions and now I don't see them . I looked this back up because the peaches are getting ripe here. Is it just me or is it gone? GGGRRR!
Audra
I just noticed this because someone else sent a message and wanted the recipe..I took off the photo because I thought I might be listing a photo from the book I shouldn't have..but guess what..send me your e-mail and I'll send it to you...Also I found a recipe..I don't think it's quite as tasty for some reason...but it is very good and they have the same photo I was afraid to show..copywrite stuff..hummm. It's at http://www.landolakes.com under Glazed Lemon Daisy Bread and shows how to form the dough in the ring! If you send me your e-mail I have a photo of the recipe and I'll send it you.
Thanks for asking, Sylvia
Don't be in a hurry, the GOOD peaches are just now showing up at the stands, and then it'll take a few days on the jam. I'm out from last year, you know Ice Cream addictions and all! Thank you.
Audra