Cookie
Administrator
Very attractive. Use for a buffet or brunch.
1 cup warm water
2 tsp. granulated sugar
2 x 1/4 oz. active dry yeast
3/4 cup butter or hard margarine, softened
1/2 cup granulated sugar
2 large eggs
1 tsp. salt
2 cups all-purpose flour
1 cup cut glazed mixed fruit
1/2 cup raisins
2 3/4 cups all-purpose flour, approximately
1 large egg, fork-beaten
Glaze:
1 1/2 cups icing (confectioner's) sugar
2 1/2 tbsp. water
1 tsp. vanilla
Glazed red or green cherries, for garnish
Chopped walnuts, for garnish
Makes 1 wreath
Stir warm water and first amount of sugar in small bowl.
Sprinkle yeast over top.
Let stand 10 minutes.
Stir.
Cream butter and second amount of sugar in large bowl.
Beat in eggs 1 at a time.
Add salt and yeast mixture.
Add first amount of flour.
Beat on medium about 2 minutes until smooth.
Mix in glazed fruit and raisins.
Work in remaining flour with a spoon.
Turn onto lightly floured surface.
Knead for 5 to 8 minutes until smooth and elastic.
Put into large greased bowl, turning once to grease top.
Cover with tea towel.
Let stand in oven with light on and door closed for about 2 hours until doubled in bulk.
Punch dough down.
Divide into 3 equal portions.
Roll each portion on lightly floured surface until it reaches 2 feet in length.
Pinch 3 ends together on greased baking sheet.
Braid the 3 ropes.
Shape into a wreath, joining ends and pinching together.
Cover with tea towel.
Let stand in oven with light on and door closed for about 1 hour until doubled in size.
Brush with beaten egg.
Bake in 375F oven for 40 to 45 minutes until browned.
Cool on rack.
Glaze:
Mix icing sugar, water and vanilla, adding more water if needed to make a barely pourable glaze.
Brush over wreath.
Garnish with cherries or nuts.
1 cup warm water
2 tsp. granulated sugar
2 x 1/4 oz. active dry yeast
3/4 cup butter or hard margarine, softened
1/2 cup granulated sugar
2 large eggs
1 tsp. salt
2 cups all-purpose flour
1 cup cut glazed mixed fruit
1/2 cup raisins
2 3/4 cups all-purpose flour, approximately
1 large egg, fork-beaten
Glaze:
1 1/2 cups icing (confectioner's) sugar
2 1/2 tbsp. water
1 tsp. vanilla
Glazed red or green cherries, for garnish
Chopped walnuts, for garnish
Makes 1 wreath
Stir warm water and first amount of sugar in small bowl.
Sprinkle yeast over top.
Let stand 10 minutes.
Stir.
Cream butter and second amount of sugar in large bowl.
Beat in eggs 1 at a time.
Add salt and yeast mixture.
Add first amount of flour.
Beat on medium about 2 minutes until smooth.
Mix in glazed fruit and raisins.
Work in remaining flour with a spoon.
Turn onto lightly floured surface.
Knead for 5 to 8 minutes until smooth and elastic.
Put into large greased bowl, turning once to grease top.
Cover with tea towel.
Let stand in oven with light on and door closed for about 2 hours until doubled in bulk.
Punch dough down.
Divide into 3 equal portions.
Roll each portion on lightly floured surface until it reaches 2 feet in length.
Pinch 3 ends together on greased baking sheet.
Braid the 3 ropes.
Shape into a wreath, joining ends and pinching together.
Cover with tea towel.
Let stand in oven with light on and door closed for about 1 hour until doubled in size.
Brush with beaten egg.
Bake in 375F oven for 40 to 45 minutes until browned.
Cool on rack.
Glaze:
Mix icing sugar, water and vanilla, adding more water if needed to make a barely pourable glaze.
Brush over wreath.
Garnish with cherries or nuts.
