Recipes

Fruit and Nut Wreath

February 22, 2021  Online Recipe Guide Avatar

Makes 1 wreath

Dough

3 to 3-1 / 2 cups all-purpose flour

1 / 4 cup sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

1 / 2 cup milk

1 / 4 cup water

1 / 2 cup butter or margarine

1 large egg

Fruit and Nut Filling

3 tablespoons butter or margarine, melted

1 / 4 cup packed brown sugar

1 / 3 cup finely chopped nuts

1 / 3 cup mixed candied fruit

1 / 4 cup currants

1 teaspoon ground cinnamon

 

Almond Glaze (optional)

1 cup powdered sugar, sifted

1 to 2 tablespoons milk

1 / 2 teaspoon almond extract

Directions
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 20- x 12-inch rectangle; cut into three 20- x 4-inch strips. Brush each with melted butter; sprinkle with Fruit and Nut Filling. Beginning at long end, roll up tightly to form rope. Pinch seam and ends to seal. Roll and stretch ropes to 24 inches. Place ropes, side by side, with seam sides down; braid together. Join ends to form a wreath; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Almond Glaze; if desired.

Fruit and Nut Filling
In a medium bowl, combine brown sugar, nuts, candied fruit, currants and cinnamon. Stir to blend.

Almond Glaze
In a small bowl, combine powdered sugar, milk, and almond extract. Stir until smooth.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 16 of recipe
Serving weight: 2.6 ounces (73 grams)
Calories 240; Total fat 9 g; Saturated fat 4.5 g;
Cholesterol 30 mg; Sodium 220 mg; Carbohydrates 37 g; Dietary fiber 1 g; Sugars 16 g; Protein 4 g

Favorite

No Comments

Leave a Reply