Cranberry orange holiday wreath
3 3/4 c flour, all-purpose 1 c Cranberries, finely
chopped
2 pk yeast, rapid rise 1/2 c Orange segments, chopped
1/2 ts Salt 3 tb Honey
1/2 c Milk 3/4 c Nabisco 100% bran
1/4 c Water 1/2 c Pecans, toasted and
chopped
1/4 c Honey Confectioners' Sugar Glaze
1/4 c margarine 1 c Confectioners' sugar
2 Eggs 5 ts Milk
Pam 1/2 ts vanilla extract
Cranberry Orange Nut Filling
Prepare Cranberry Orange Nut Filling; set aside.
In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat
milk, water, honey and margarine until very warm (125 to 130 degrees F);
stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft
dough. On lightly floured surface, knead until smooth and elastic, about 4
to 6 minutes. Cover; let rest on floured surface 10 minutes.
On floured surface, roll dough to 16X9-inch rectangle. Spread with
Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up
from long edge as for jelly roll; pinch seam to seal. Place, seam-side
down, on baking sheet sprayed with cooking spray. Form into a ring and
pinch ends to seal. With sharp knife, cut slits starting from outer edge,
2/3 of the way through dogh at 1-inch intervals. Turn each section on its
side to show filling. Spray dough with cooking spray. cover; let rise in
warm draft-free place until doubled in size, about 30to45 minutes.
Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes
or until done. Tent with foil during last 10 minutes of baking to prevent
over browning. remove from sheet; coon on wire rack. Drizzle with
confectioners sugar glaze.
**Cranberry Orange Nut Filling: In medium saucepan, heat cranberries,
orange segments and honey to a boil. Reduce heat; simmer for 5 to 10
minutes, stirring occasionally, or until thickened. Stir in bran and
Pecans,. cool completely.
**Glaze: Beat sugar, milk and extract until smooth. (Start with 4
teaspoons milk and add as needed).
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