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1 Wreath
suggest servings
| 3 3/4 | cups | flour, all-purpose | |
| 1 | cup | cranberries | finely chopped |
| 2 | packages | yeast, active dry | rapid rise |
| 1/2 | cup | orange segments | chopped |
| 1/2 | teaspoon | salt | |
| 3 | tablespoons | honey | |
| 1/2 | cup | milk | |
| 3/4 | cup | bran | |
| 1/4 | cup | water | |
| 1/2 | pecans | toasted and chopped | |
| 1/4 | cup | honey | |
| Glaze | |||
| 1/4 | cup | margarine | |
| 1 | cup | powdered sugar | |
| 2 | large | eggs | |
| 5 | teaspoons | milk | |
| 1 | x | nonstick cooking spray | |
| 1/2 | teaspoon | vanilla extract | |
Prepare Cranberry Orange Nut Filling; set aside.
In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes.
Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze.
**Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely.
**Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed).
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 505mg | 21% |
| Total Carbohydrate 164.0g | 55% |
| Dietary Fiber 10.0g | 40% |
| Sugars 63.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 14% | Vitamin C | 7% | |
| Calcium | 9% | Iron | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I went to lunch early at this nearby tavern. Seated at the bar, more interested in the...
My family loved this simple easy meal, even my very picky son! Since my son is graduating from high school this year and he likes it so well it will be part of our open house buffet. It's also inexpensive to make. The only changes I would make would be to add at least twice the salt and pepper. I'm not one to use a lot of salt, but everyone was adding salt and pepper. The second time I made it I doubled both and they were all still adding. Otherwise it's great. Thanks!
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