Cranberry Orange Holiday Wreath
Yeast, rapid rise
Cranberry Orange Nut Filling
Cranberries, finely chopped
Orange segments, chopped
Nabisco 100% bran
Pecans, toasted and chopped
Confectioners' Sugar Glaze
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).