Cranberry Orange Holiday Wreath
Submitted by blkdogg101
Showstopping cranberry orange holiday wreath bread filled with cranberries, orange segments, pecans, and bran, drizzled with vanilla glaze. A festive yeast bread centerpiece for Christmas brunch.
YIELD
1 WreathPREP
1 hrsCOOK
35 minREADY
2 hrsThis is the bread that stops traffic at the holiday brunch table.
A soft, honey-sweetened yeast dough gets rolled around a filling of simmered cranberries, chopped orange segments, toasted pecans, and bran, then shaped into a ring and slashed to reveal spirals of ruby-red fruit.
After baking to a golden brown, the whole wreath gets drizzled with a simple vanilla confectioners’ sugar glaze that pools into every crevice.
It looks like it came from a European bakery. It tastes even better because you made it yourself.
Pro Tips
- Cool the cranberry filling completely before spreading on the dough or it will melt the butter and make the dough sticky and impossible to roll.
- Use a sharp serrated knife for clean slits that show off the filling spiral without tearing the dough.
- Tent with foil during the last 10 minutes of baking so the top stays golden, not burnt.
- The rapid-rise yeast cuts the rise time to about 30 to 45 minutes, so don’t walk away and forget it.
Ingredients
Directions
Prepare Cranberry Orange Nut Filling; set aside.
In a large bowl, combine 1½ 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 ½-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, ⅔ 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℉ (190℃) for 25 to 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).
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