Recipe: Cranberry-Orange Holiday Wreath with Orange Icing (yeast bread)

CRANBERRY-ORANGE HOLIDAY WREATH

FOR THE CRANBERRY ORANGE FILLING:
1 cup finely chopped cranberries
1/2 cup chopped orange segments
3 tablespoons honey
1/2 cup chopped toasted pecans
FOR THE DOUGH:
3 1/4 to 3 3/4 cups all-purpose flour, divided use
2 packages Fleischmann's Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup honey
1/4 cup butter or margarine
2 eggs, divided use
Orange Icing (recipe follows)

TO PREPARE THE CRANBERRY-ORANGE FILLING:
In medium saucepan, heat cranberries, orange and honey to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally or until thickened. Stir in pecans. Cool completely. Set aside.

TO PREPARE THE DOUGH:
In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt.

Heat milk, water, honey and butter until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in 1 egg 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 on floured surface 10 minutes.

TO MAKE THE WREATH:
Roll dough to 16 -inch rectangle. Spread Cranberry-Orange Filling to within 1/2-inch of dough edges. Beginning at long end, roll up tightly; pinch seam to seal. Place roll, seam side down, on large, greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

TO BAKE:
Preheat oven to 375 degrees F.

Beat remaining egg; brush on dough.

Bake at 375 degrees F for 25 to 35 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet and cool on wire rack.

Drizzle cooled bread with Orange Icing.

ORANGE ICING

1 cup sifted powdered sugar
2 tablespoons orange juice

In small bowl, combine sifted powdered sugar and 1 to 2 tablespoons orange juice. Stir until smooth.

Makes 1 wreath, 16 servings
Adapted from source: Fleischmann's Yeast