Side Pannel
Cranberry Wreaths
Ingredients List
- 3 1/2 c All-purpose flour; (up to 4)
- 1/4 c Sugar
- 1 pk Fleischmann's active dry or
- -rapidrise yeast
- 1 ts Salt
- 3/4 c Evaporated milk
- 1/4 c Butter or margarine
- 1/4 c Water
- 2 Eggs
- Cranberry filling (recipe
- -follows)
- Powdered sugar frosting;
- -optional (recipe follows)
Directions
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.
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.
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