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My review
Cranberry Wreaths
ARGO®, KARO® and FLEISCHMANN'S®
"Cranberry-filled wreaths make a festive addition to your holiday brunch table."
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Ingredients
servings 298 calsOriginal recipe yields 12 servings (12 wreaths)
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Directions
{{model.addEditText}} Print- In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
- Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
- Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
- Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.
- Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth
Nutrition Facts
Per Serving: 298 calories; 6.4 g fat; 54 g carbohydrates; 6.3 g protein; 46 mg cholesterol; 253 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
12/4/2012
I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So, obviously i didn't make the filling and can't say how that turned out. I did add the o...
Most helpful critical review
1/4/2014
They looked amazing but they were Not good at all,
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12/4/2012
I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So, obviously i didn't make the filling and can't say how that turned out. I did add the o...
10/31/2012
Perfect for the holidays! I love how these come together. They look so impressive when they're done, like a lot more time and effort went into them. I brought these in to work and they were gone...
11/3/2012
This was an adventure! First- I was out of AP flour, but since I have been dabbling in gluten free baking I had some rice flour on hand. I subbed that for the AP flour, and it resulted in a lo...
11/21/2012
These were really good. I do think that next time I make these I will add a few tablespoons of orange juice to the cranberry filling to make it more sauce-like instead of dry. With no liquid in...
11/4/2012
These took a bit of time, but were well worth it in the end! Every part of it tasted wonderful! The bread was light and the twist was beautiful to look at. I skipped the icing and they were swee...
12/13/2012
I read every review before I started. You were all very helpful. Surprise! The dough does rise in the refrigerator. I would recommend proofing the yeast. If the milk mixture is too hot, you'll w...
12/15/2012
Delicious! I made these with a whole wheat dough. I cooked the cranberries with honey and grated orange peel until it looked like the juice had evaporated. These were so good that I didn't w...
12/14/2014
Came out great. I put the cranberries in the food processes instead of chopping. Much quicker easier and came out perfect sized. I refrigerated the dough for 3 hours. And proofed next to the war...
12/24/2012
they are delicious, but what a mess! All my filling scooshed out, so I made the wreaths and scooped the filling into the middle.