During the 12 days until Christmas break, the King Street Chronicle again presents staff favorites from the holiday season.  This first edition will not include one partridge in a pear tree, but beloved Christmas songs, memories, recipes, movies, and crafts.

Song: “You’re a Mean One Mr. Grinch” performed by Mr. Tyler, The Creator.

Recipe: Cinnamon Roll Wreath

Total Time: Three hours and 25 minutes

Quantity: 10 servings

Ingredients for cookies:

• One cup of whole milk
• Two-thirds cups granulated sugar
• One and one-half tablespoons of platinum yeast from Red Star instant yeast
• One-half cup of unsalted butter softened to room temperature and cut into 4 pieces
• Two large eggs, at room temperature
• One-half teaspoons of salt
• Four and one-half cups of all-purpose flour

Ingredients for filling and icing:

• Six tablespoons of unsalted butter
• One-half cup of granulated sugar
• One and one-half tablespoons of ground cinnamon
• One cup of confectioners’ sugar
• One-half teaspoon of pure vanilla extract
• Two tablespoons of milk

Steps:

• Heat milk to about 95°F (35°C) using a microwave or stovetop.  Pour the warm milk into the bowl of a stand mixer.  With a whisk, manually whisk in the sugar and yeast.  Cover with a towel and let sit until the yeast is foamy about five to 10 minutes.  On low speed, beat in the one-half cup of softened butter until it is slightly broken up.  Next add the eggs, one at a time, and then the salt.  On low speed, gradually add the flour.  Once added, beat on medium speed until a soft dough forms.  Increase speed to medium-high and beat until the dough is soft and supple, about six minutes longer.
•  Keep the dough in the mixer and beat for an additional five full minutes.  After kneading, the dough should still feel a little soft.  Poke it with your finger.  If it slowly bounces back, your dough is ready to rise.
• Form the dough into a ball and transfer it to a lightly greased bowl.  Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about one to two hours.  Turn the oven on to 200°F (93°C).  Once heated to that temperature, turn the oven off.  Stick the covered dough inside the oven and allow it to rise in this warm environment.
• Line a large baking sheet with parchment paper.  Lightly flour the parchment paper.  Place the dough on top and, with floured hands, pat down to roughly form a 1o×20-inch rectangle.  Make sure the dough is smooth and evenly thick.
• For the filling, spread the six tablespoons of  softened-butter all over the dough.  In a small bowl, toss the cinnamon and sugar together until combined, and then sprinkle evenly over the dough.  Tightly roll up the dough to form a 20-inch long log.  Cut into 20 one-inch rolls, only slicing three-fourths of the way through so they are still connected at the bottom.
• To shape the wreath, turn one of the end cinnamon rolls on its side.  Turn the next one, so that it slightly overlaps the first.  Repeat with each roll, forming into a circle and overlapping each.  Again, kitchen shears help to cut any dough as you’re shaping.  Place a ramekin in the middle of the wreath.  This will help it hold its shape.
• Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing.  Use a large one with no edges so it can slide under easily.  Allow to rise again in a warm environment until puffy, about 45 minutes to one hour.  Preheat the oven to 350°F (177°C).  Bake for about 25 minutes, until the rolls are golden brown.  Remove from the oven and allow to cool for ten minutes before topping with icing.
• To make the icing, whisk all of the icing ingredients together in a medium bowl.  Drizzle over wreath.

Movie: A Boy Called Christmas

“In this origin story of Father Christmas, an ordinary boy–with a loyal pet mouse and a reindeer at his side–sets out on an extraordinary adventure to find his father, who is on a quest to discover the fabled village of Elfhelm,” courtesy of imdb.com.

Activity: Snowy Ornaments

Supplies:

• Six ornament balls
• One cup epsom salt
• One-fourth cup of glitter
• Glue

Instructions:

•  Combine Epsom salt and white glitter together in a small bowl.
•  Start by applying glue around the ornament ball.  The key is to use a generous amount without having excess adhesive dripping down.
•  Sprinkle the glittered Epsom salt over the ornament until fully covered.  Set the ornaments on a protected surface or silicone mat to dry overnight.
• Once the ornaments are thoroughly dried, trim and hot glue greenery to the top of the ornament ball.  Add a bow or small poinsettia flower embellishment to the center.

Memory: Ms. Christine Gerrity

“My favorite Christmas memory is a recurring one! Baking, baking, and more baking is one of my very favorite Christmas pastimes, especially with my family.  I love to bake cookies and my special Christmas Coffee Cakes.”

Featured Image by Gianna Rodrigues ’27