3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup honey
1/4 cup butter or margarine
2 eggs
CRANBERRY ORANGE FILLING
1 cup finely chopped cranberries
1/2 cup chopped orange segments
3 tablespoons honey
1/2 cup chopped pecans
ORANGE ICING
1 cup sifted powdered sugar
2 tablespoons orange juice
Servings: 16 / Yield: 1 wreath
1. Prepare Cranberry-Orange Filling: In medium saucepan, heat 1 cup finely chopped cranberries, 1/2 cup chopped orange segments and 3 tablespoons honey to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally or until thickened. Stir in 1/2 cup chopped pecans, toasted. Cool completely. Set aside.
2. In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Roll dough to 16 × 9-inch rectangle. Spread Cranberry-Orange Filling to within 1/2-inch of dough edges. Beginning at long end, roll up tightly; pinch seam to seal. Place roll, seam side down, on large, greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg; brush on dough. Bake at 375ºF for 25 to 35 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet and cool on wire rack. Drizzle with Orange Icing.
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Orange Icing: In small bowl, combine sifted powdered sugar and 1 to 2 tablespoons orange juice. Stir until smooth.
2 packages Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup honey
1/4 cup butter or margarine
2 eggs
CRANBERRY ORANGE FILLING
1 cup finely chopped cranberries
1/2 cup chopped orange segments
3 tablespoons honey
1/2 cup chopped pecans
ORANGE ICING
1 cup sifted powdered sugar
2 tablespoons orange juice
Servings: 16 / Yield: 1 wreath
1. Prepare Cranberry-Orange Filling: In medium saucepan, heat 1 cup finely chopped cranberries, 1/2 cup chopped orange segments and 3 tablespoons honey to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally or until thickened. Stir in 1/2 cup chopped pecans, toasted. Cool completely. Set aside.
2. In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Roll dough to 16 × 9-inch rectangle. Spread Cranberry-Orange Filling to within 1/2-inch of dough edges. Beginning at long end, roll up tightly; pinch seam to seal. Place roll, seam side down, on large, greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat remaining egg; brush on dough. Bake at 375ºF for 25 to 35 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet and cool on wire rack. Drizzle with Orange Icing.
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Orange Icing: In small bowl, combine sifted powdered sugar and 1 to 2 tablespoons orange juice. Stir until smooth.