Vegan Icelandic Coffee Wreath (because it's time for a little less talking and a little more baking)

I have a great need to be in the kitchen. Baking calms me. It makes getting through the news, the oncoming winter and the holidays bearable. I have to keep busy. Following recipes and pinching and folding dough as in this recipe--it's like meditation. Yesterday I baked cookies. Last week, it was this coffee cake. People can be cruel, life can be dreadfully challenging, heartbreaking and sad, but coping by baking--I don't know why, it seems like the right thing to do now. It won't cure the ills of society, but it fills my soul and gives me perspective on life and simply getting through one day at a time, sharing food to show love--this works for me. You can mix the dough for this pastry in about five minutes before you go to bed. The next morning, you'll need about ten minutes to pull the dough from the fridge, combine the filling and roll the wreath. Let it proof for about 45 minutes while the oven preheats and viola: coffee cake. There is literally nothing in the world I love more with my espresso in the morning than this. I have to keep my paws off it all day long while it sits under the cake keeper on the kitchen counter mocking me. This confection always impresses the husband. 

(Let's be honest, it'll impress anyone.)

The aroma of almond, citrus with cinnamon and nutmeg lingers in the house for about two days after it's been baked. 

Our home smells like early winter mornings when we have this on hand, and I love it.  

I have a precious baking book I bought several years ago and around this time each year it comes off the shelf and plays a prominent role in all things "baking", it's called: The Great Scandinavian Baking Book by Beatrice Ojakangas. There are no colorful photos in it--only sketches of baked goodies, so be prepared to have to READ. (I know, such a terrible way to have to bake, to actually have to READ.) Please don't get me started. 

Dough removed from fridge in the morning, shaped into a rectangle with your hands.

Filling in food processor ready to be blitzed, along with some flax/water mixture. 

I put the dough right in the fridge after it's mixed in the the stand mixer bowl and cover it with plastic wrap. 

No one wants to do dishes at ten o'clock at night.

Filling with added raisins, orange zest and chopped pecans sprinkled over the dough.

Rolling the dough.

Wreath proofing.

Coffee ring proofed and then sliced around with scissors to create a "wreath".

This cake spent five days on the counter under the cake keeper here. 

DH and I shared a slice of it every morning. 

I heat a small sliver of it in the microwave for about fifteen seconds. Perfect every time.

Maybe I've blogged about this before. No matter. 

With things in the world being what they are, I find foods like this to be exactly what I need. 

Vegan Icelandic Coffee Wreath

*adapted from The Great Scandinavian Baking Book

2 cups unbleached all purpose flour

1 cup spelt flour

1/3 cup sugar

1/3 cup almond milk with 1 teaspoon apple cider vinegar

1 teaspoon ground flax mixed with 2 tablespoons water

4 tablespoons Earth Balance butter, cut into 1/4" pieces

1/2 cup warm water

3 teaspoons dry active yeast

Filling

1 package almond paste (cut into chunks)

1 teaspoon ground flax mixed with 2 tablespoons water

2 tablespoons sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon vanilla extract

1/2 cup raisins

1/3 cup chopped pecans

zest of one orange

*powdered sugar for dusting

The night before you plan to bake the wreath, prepare the dough. In the bowl of a stand mixer add the water and yeast and allow yeast to dissolve and begin to foam (takes about five minutes). Next, add the sugar, flax mixture, almond milk and butter, then mix in the flour in three separate additions--stopping after each addition to make sure the flour has been incorporated. Then turn the mixer on medium speed and mix the dough for about 3-5 minutes, until it comes together and forms a smooth ball. (If you find the dough either too wet or too dry, add flour or a tablespoon of almond milk to adjust.) Place dough in fridge, covered with plastic wrap overnight. The next morning remove dough from fridge and prepare the filling. Place all filling ingredients in food processor and pulse carefully until the mixture is crumbly. Lightly dust your counter and remove the dough from the bowl and flatten to a rectangle about 16-20 inches across and about 8 inches in width. The dough will be about 1/4" thick. Sprinkle filling over dough to within an inch of the borders. Roll up from the bottom (the long way) and pinch the dough closed. Carefully bring the dough ends together to form a ring. Place on a cookie sheet lined with parchment paper. Sprinkle flour over the ring and place in a warm place and allow dough to proof (or get puffy) for about 45 minutes. Meanwhile, preheat the oven to 400 degrees. After the dough has risen, clip around the wreath every few inches. Bake for 25-30 minutes or until the dough begins to turn golden. Allow to cool for about 15 minutes before slicing. Just before you slice it, sprinkle with powdered sugar. Store in a cake keeper at room temperature for about three days.