1/2 cup milk (70º to 80ºF)
1/4 cup water (70º to 80ºF)
3 tablespoons butter or margarine, cut up
1 large egg
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups bread or all-purpose flour
2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
3/4 cup white chocolate chips
1/2 cup chopped pecans, toasted
2 tablespoons seedless red raspberry jam
FROSTING
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
Servings: 12
1. Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.
2. Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam.
3. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 22- × 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- × 3-inch strips.
4. Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.
5. Bake at 350ºF for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon pure vanilla extract.
Yield: 1 Wreath
1/4 cup water (70º to 80ºF)
3 tablespoons butter or margarine, cut up
1 large egg
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups bread or all-purpose flour
2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
3/4 cup white chocolate chips
1/2 cup chopped pecans, toasted
2 tablespoons seedless red raspberry jam
FROSTING
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
Servings: 12
1. Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.
2. Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam.
3. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 22- × 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- × 3-inch strips.
4. Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.
5. Bake at 350ºF for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon pure vanilla extract.
Yield: 1 Wreath
Last edited by a moderator: