Cranberry Wreaths recipe

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Ingredients

3 ½ cups all-purpose flour
¼ cup sugar
1 envelope Fleischmann's® Active Dry or RapidRise Yeast
1 teaspoon salt
¾ cup evaporated milk
¼ cup butter or margarine
¼ cup water
2 large eggs eggs
1 cup finely chopped cranberries
½ cup sugar
1 ½ teaspoons grated orange peel
1 cup powdered sugar, sifted
4 teaspoons evaporated milk, or as needed
½ teaspoon Spice Islands® Pure Vanilla Extract

Nutrition Info

297.8 calories
carbohydrate: 54 g
cholesterol: 46.3 mg
fat: 6.4 g
fiber: 1.6 g
protein: 6.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 252.9 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture, 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.

  2. Cranberry filling: In medium saucepan, combine 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.

  3. Remove dough from refrigerator. Punch dough down. Remove 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.

  4. Bake at 400 degrees 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 Icing, if desired.

  5. Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth

Recipe Yield

12 wreaths

Recipe Note

Cranberry-filled wreaths make a festive addition to your holiday brunch table.

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