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Holiday Breakfast Wreath

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Holiday Breakfast Wreath

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Servings: 36

Ingredients:

5 1/2 cups all-purpose flour (reserve 1/4 cup for rolling dough) (5 1/2 to 6 cups)
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup milk
1/2 cup water
1 cup butter or margarine (2 sticks)
2 eggs, at room temperature
9 tablespoons apricot preserves
1 1/2 cups chopped or pitted dates, snipped
3/4 cup toasted slivered almonds, blanched
3/4 cup coconut
Cooking spray

Instructions:

1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and butter to 120º to 130ºF; butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Spray top of dough with cooking spray. Cover bowl with plastic wrap, let rest 20 minutes.

2. Sprinkle 1/4 cup flour on board; turn dough out onto board. Divide dough into 3 equal pieces. Roll one to 12 × 8-inch rectangle; spread with 3 tablespoons apricot preserves. Sprinkle with 1/2 cup dates, 1/4 cup almonds and 1/4 cup coconut. Roll up from long side as for jelly roll. Pinch seam to seal.

3. Cut roll into 12 slices. On baking sheet sprayed with cooking spray, arrange slices, slightly overlapping, in ring shape. Repeat with remaining 2 dough pieces. Spray top of wreaths with cooking spray and cover loosely with plastic wrap. Refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand 10 minutes.

4. Bake at 375ºF for 25 minutes or until done. Remove from baking sheets and cool on wire racks.

Yield: 3 wreaths
Baking Time: 25 minutes

Notes: *To use Rapid Rise Yeast, follow above directions except reduce first rest to 10 minutes.

To Bake Without Refrigeration: Shape dough as directed. Cover; let rise in warm, draft-free place for 30 minutes or until indentation remains when finger is pressed lightly near the edge of dough. Bake as directed.

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