In large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, anise seed and salt. Heat milk, water and butter until very warm (120? to 130?F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Knead in dates. Remove 1/3 of dough; reserve. Divide remaining dough into three equal pieces; roll each to make 30-inch rope. Braid ropes. Grease outside of 6-inch diameter oven-proof bowl; invert onto large greased baking sheet. Wrap braid around bowl and pinch ends to seal. Divide remaining dough into 12 equal pieces; form into egg shaped rolls. Place on greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350?F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath or until done. Switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Makes 1 wreath and 12 rolls. Frost and decorate wreath and rolls with decorating icing, decorettes and coconut. Place rolls in center of wreath to serve.
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