4 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/3 cup plus 1/4 cup butter or margarine
3/4 cup milk
1/2 cup water
2 eggs
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans, toasted
1/2 cup chopped candied cherries, optional
Frosting
FROSTING
1 cup powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
Servings: 16 / Yield: 16 wreaths
1. In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. On lightly floured surface, roll dough to 16-inch square. Melt remaining 1/4 cup butter; brush on half of dough. Sprinkle buttered portion with brown sugar, cinnamon, pecans and cherries. Fold dough in half, covering filling. Cut into 16 (1-inch) strips.
3. Twist each strip four times in opposite directions and pull gently to 10-inch length. Form into circles; pinch ends to seal. Place wreaths on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks. Drizzle with frosting.
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Frosting: Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Notes: Lemon-Almond Filling and Frosting: Replace cinnamon with 1 1/2 tablespoons grated lemon peel; replace pecans with 3/4 cup toasted slivered almonds. Fill as directed. Make frosting as directed except replace milk and vanilla extract with 1 to 2 tablespoons lemon juice.
1/3 cup granulated sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/3 cup plus 1/4 cup butter or margarine
3/4 cup milk
1/2 cup water
2 eggs
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans, toasted
1/2 cup chopped candied cherries, optional
Frosting
FROSTING
1 cup powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
Servings: 16 / Yield: 16 wreaths
1. In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. On lightly floured surface, roll dough to 16-inch square. Melt remaining 1/4 cup butter; brush on half of dough. Sprinkle buttered portion with brown sugar, cinnamon, pecans and cherries. Fold dough in half, covering filling. Cut into 16 (1-inch) strips.
3. Twist each strip four times in opposite directions and pull gently to 10-inch length. Form into circles; pinch ends to seal. Place wreaths on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks. Drizzle with frosting.
____________________
Frosting: Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Notes: Lemon-Almond Filling and Frosting: Replace cinnamon with 1 1/2 tablespoons grated lemon peel; replace pecans with 3/4 cup toasted slivered almonds. Fill as directed. Make frosting as directed except replace milk and vanilla extract with 1 to 2 tablespoons lemon juice.
