Cranberry-Pecan Wreath
FILLING
1 1/2 cups fresh or frozen cranberries — finely chopped
1 cup packed brown sugar
1/3 cup butter or margarine
3/4 cup chopped pecans — toasted
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup granulated sugar
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine — cut up
1/4 cup water
2 eggs
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons butter or margarine — softened
1 tablespoon milk (1 to 2 tablespoons)
2 teaspoons freshly grated orange peel
To make filling: In medium saucepan, combine cranberries, brown sugar and
butter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7
minutes or until very thick, stirring frequently. Remove mixture from
heat; stir in pecans.
To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast, and salt. Heat milk, butter and water until very warm (120ş to
130şF); stir into dry ingredients. Stir in 2 eggs and enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Roll dough to 30 × 6-inch rectangle; spread filling over dough to within
1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam
to seal. Form into ring; join ends, pinching to seal. Transfer to greased
large baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.
Bake at 350şF for 40 to 45 minutes or until done. Remove from pan; cool on
wire rack.
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To Make Glaze:
In small bowl, combine all ingredients; stir until smooth. Drizzle over
wreath; decorate with additional cranberries, orange slices and pecan
halves, if desired.
Yield:
“1 wreath”
Per serving: 446 Calories (kcal); 19g Total Fat; (37% calories from fat); 6g Protein; 65g Carbohydrate; 65mg Cholesterol; 280mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates
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