Baking Time: 25 minutes
3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann's® Quick-Rise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
Confectioners' Sugar Frosting, optional, recipe follows
CRANBERRY FILLING
1 cup finely chopped cranberries
1/2 cup sugar
1 1/2 teaspoons orange peel
CONFECTIONERS' SUGAR FROSTING
1 cup confectioners' sugar
4 teaspoons evaporated milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
Servings: 12 / Yield: 12 wreaths
1. Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125º to 130ºF). Gradually stir hot liquids into dry ingredients. Mix in eggs and enough reserved flour to make stiff batter. Cover loosely with plastic wrap; refrigerate 2 to 24 hours.
2. Prepare Cranberry Filling: Combine in small saucepan, finely chopped cranberries, sugar and orange peel. Bring to boil over medium heat; stir and cook for 5 minutes. Cool.
3. Punch dough down. On lightly floured surface, roll dough to 21- × 12-inch rectangle. Spread entire surface of dough with Cranberry Filling. Fold 1/3 of dough over from 12-inch side. Fold remaining section of dough over, making a 12- × 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist in opposite directions three times. Pinch 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 minutes.
4. Bake at 350ºF for 25 minutes or until done. Remove from baking sheets; cool on wire racks. Makes 12 wreaths. If desired, frost with Confectioners' Sugar Frosting.
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Confectioners' Sugar Frosting: In small bowl, combine 1 cup confectioners' sugar, 4 to 5 teaspoons evaporated milk and 1/2 teaspoon vanilla extract; beat until smooth.
3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann's® Quick-Rise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
Confectioners' Sugar Frosting, optional, recipe follows
CRANBERRY FILLING
1 cup finely chopped cranberries
1/2 cup sugar
1 1/2 teaspoons orange peel
CONFECTIONERS' SUGAR FROSTING
1 cup confectioners' sugar
4 teaspoons evaporated milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
Servings: 12 / Yield: 12 wreaths
1. Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125º to 130ºF). Gradually stir hot liquids into dry ingredients. Mix in eggs and enough reserved flour to make stiff batter. Cover loosely with plastic wrap; refrigerate 2 to 24 hours.
2. Prepare Cranberry Filling: Combine in small saucepan, finely chopped cranberries, sugar and orange peel. Bring to boil over medium heat; stir and cook for 5 minutes. Cool.
3. Punch dough down. On lightly floured surface, roll dough to 21- × 12-inch rectangle. Spread entire surface of dough with Cranberry Filling. Fold 1/3 of dough over from 12-inch side. Fold remaining section of dough over, making a 12- × 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist in opposite directions three times. Pinch 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 minutes.
4. Bake at 350ºF for 25 minutes or until done. Remove from baking sheets; cool on wire racks. Makes 12 wreaths. If desired, frost with Confectioners' Sugar Frosting.
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Confectioners' Sugar Frosting: In small bowl, combine 1 cup confectioners' sugar, 4 to 5 teaspoons evaporated milk and 1/2 teaspoon vanilla extract; beat until smooth.
