Cranberry Pecan Wreath

When your friends and family see your Cranberry Pecan Wreath they will they will be as impressed with the appearance as they are with the taste.

Details

Difficulty

Beginner

Yield

1 (8-inch) coffee cake or 'wreath'

Prep Time

Ingredients


  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup butter or margarine, cut up
  • 1/2 teaspoon salt
  • 2-1/2 cups bread flour
  • 1/4 cup sugar
  • 2 teaspoons Fleischmann's® Bread Machine Yeast
  • Cranberry-Pecan Filling (recipe follows)
  • Orange Glaze (recipe follows)

Directions


Measure all ingredients into bread machine pan in the order suggested by manufacturer.  Process on dough/manual cycle. 

When cycle is complete, remove dough to floured surface.  If necessary, knead in enough flour to make dough easy to handle.  Roll dough to 26 x 6-inch rectangle; spread Cranberry-Pecan Filling over dough to within 1/2 inch of edges.  Beginning at long end, toll up tightly as for jellyroll.  Pinch seam to seal.  Form into ring; join ends, pinching to seal.  Transfer to greased large baking sheet.  Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 350oF for 30 to 35 minutes or until done.  Remove from pan; cool on wire rack.  Drizzle with Orange Glaze; decorate with additional cranberries, orange slices and pecan halves, if desired.

Cranberry-Pecan Filling:  In medium saucepan, combine 1 cup fresh or frozen cranberries, finely chopped; 2/3 cup firmly packed brown sugar and 1/4 cup butter or margarine.  Bring to a boil over medium-high heat.  Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently.  Remove mixture from heat; stir in 1/2 cup chopped pecans, toasted.

Orange Glaze:  In small bowl, cream 1-1/2 tablespoons butter or margarine with 1 cup powdered sugar, sifted.  Add 1 to 2 tablespoons milk and 1-1/2 teaspoons freshly grated orange peel.  Stir until smooth.