FILLING
1 1/2 cups fresh or frozen cranberries, finely chopped
1 cup packed brown sugar
1/3 cup butter or margarine
3/4 cup chopped pecans, toasted
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, cut up
1/4 cup water
2 eggs
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons butter or margarine, softened
1 tablespoon milk (1 to 2 tablespoons)
2 teaspoons freshly grated orange peel
Servings: 12 / Yield: 1 wreath
1. To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in pecans.
2. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in 2 eggs 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 10 minutes.
3. Roll dough to 30 × 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching 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.
4. Bake at 350ºF for 40 to 45 minutes or until done. Remove from pan; cool on wire rack.
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To Make Glaze:
In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired
1 1/2 cups fresh or frozen cranberries, finely chopped
1 cup packed brown sugar
1/3 cup butter or margarine
3/4 cup chopped pecans, toasted
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, cut up
1/4 cup water
2 eggs
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons butter or margarine, softened
1 tablespoon milk (1 to 2 tablespoons)
2 teaspoons freshly grated orange peel
Servings: 12 / Yield: 1 wreath
1. To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in pecans.
2. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in 2 eggs 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 10 minutes.
3. Roll dough to 30 × 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching 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.
4. Bake at 350ºF for 40 to 45 minutes or until done. Remove from pan; cool on wire rack.
____________________
To Make Glaze:
In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired
