3 1/2 cup All-purpose flour, (up to 4)
1/4 cup Sugar
1 package Fleischmann's active dry or rapidrise yeast
1 tsp Salt
3/4 cup Evaporated milk
1/4 cup Butter or margarine
1/4 cup Water
2 Eggs
Cranberry filling (recipe follows)
Powdered sugar frosting, optional (recipe follows)
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In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120° to 130°F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21- x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12- x 7-inch rectangle. Press edges to seal.
Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together 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 to 45 minutes.
Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Frosting, if desired.
Cranberry Filling: In medium saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
Powdered Sugar Frosting: In bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons evaporated milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.
Nutrition information per serving (1 wreath): calories 266; total fat 6 g; saturated fat 3 g; cholesterol 50 mg; sodium 263 mg; total carbohydrate 45 g; dietary fiber 2 g; protein 6 g.
Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All rights reserved.
Formatted by suechef@sover.net
Recipe by: Fleischmann's Yeast
Posted to MC-Recipe Digest V1 #892 by Sue <suechef@sover.net> on Nov 09, 1997
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