Cranberry Wreaths

A festive way to use fresh cranberries, perfect for a holiday brunch!


Details

Difficulty

Advanced

Yield

12 wreaths

Prep Time

01 hours

Rise Time

2 to 24 hours + 30 to 45 minutes

Bake Time

12 to 15 minutes

Ingredients


  • Dough
  • 3-1/2 to 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 3/4 cup evaporated milk
  • 1/4 cup butter OR margarine
  • 1/4 cup water
  • 2 eggs
  • Cranberry Filling
  • 1 cup finely chopped cranberries, fresh OR frozen
  • 1/2 cup sugar
  • 1-1/2 teaspoons freshly grated orange peel
  • Powdered Sugar Icing
  • 1 cup powdered sugar
  • 4 to 5 teaspoons evaporated milk
  • 1/2 teaspoon pure vanilla extract

Directions


Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat milk, butter, and water until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. 

To make Cranberry Filling, combine all filling ingredients in a small saucepan over medium heat. Bring to boil; reduce heat to low and simmer 5 minutes or until thickened, stirring frequently. Remove from heat and let cool.  Do not refrigerate.

Remove dough from refrigerator. Punch dough down. For easier shaping, let dough rest 5 to 10 minutes at room temperature. Roll to 21 x 12-inch rectangle on lightly floured surface. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

Bake at 400°F for 12 to 15 minutes or until golden brown, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Drizzle wreaths with Powdered Sugar Icing.

To make Powdered Sugar Icing, combine all icing ingredients in a small bowl. Stir until smooth. For easy drizzling, transfer icing to resealable plastic bag; snip corner of bag and squeeze icing onto wreaths.