Fruit ‘n Nut Wreath
3/4 cup warm water (105ş to 115şF)
1 package Fleischmann’s® Active Dry Yeast
1/4 cup butter or margarine — softened
1/4 cup sugar
1 teaspoon salt
1 egg
3 cups all-purpose flour (3 to 3 1/2 cups)
DATE NUT FILLING
1 8-ounce package chopped dates
1/2 cup 100% bran cereal
1/2 cup chopped walnuts
2 tablespoons packed brown sugar
2 tablespoons butter — melted
1 teaspoon ground cinnamon
Confectioners’ Sugar Frosting (recipe
follows) — optional
CONFECTIONERS’ SUGAR FROSTING
1 cup confectioners’ sugar
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in butter, sugar, salt, egg and enough flour to make soft dough.
Knead on floured surface until smooth, about 8 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place until doubled,
about 1 to 1 1/2 hours.
Prepare Date-Nut Filling: Combine 1 package chopped dates, whole bran
cereal, chopped walnuts, packed brown sugar, butter, melted and ground
cinnamon.
Punch dough down. On floured surface, roll dough to 20- × 12-inches; cut
into three 20- × 4-inch strips. Sprinkle 1/3 date filling along center of
each strip. Pinch seams and ends to seal. Roll and stretch ropes to 24
inches. Place ropes, side by side, with seam sides down; braid. Form into
wreath; pinch ends to seal. Transfer to greased baking sheet. Cover; let
rise in warm place until doubled, about 1 hour.
Bake at 375şF for 30 minutes or until done. Remove from sheet; cool on
wire rack. Frost.
____________________
Confectioners’ Sugar Frosting: Combine 1 cup confectioners’ sugar, 4 to 5
teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Yield:
“1 wreath”
Per serving: 246 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 24mg Cholesterol; 198mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
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